Creamy Squash Rigatoni/ pasta recipe
Creamy Squash Rigatoni, a healthy pasta recipe made with pumpkin and acorn squash puree cream cheese and topped off with parmesan cheese.
Servings 3
Calories 495kcal
Ingredients
- 1/2 cup Acorn squash puree Thick
- 1/2 cup Pumpkin puree Thick
- 8 oz Rigatoni pasta (1 cup)
- 1/2 cup Milk Preferably whole milk
- 4 oz Cream cheese
- 1/4 tsp Onion powder (Add more if you like stronger flavor)
- 1/2 tsp Garlic powder
- 1/4 cup Parmesan cheese
- Salt and Pepper to taste
Instructions
- Cook pasta according to the package instructions.
- To make puree: I usually boil a small piece of squash and a small piece pumpkin in just enough water and when it cooks almost all the water would dry up, drain off if anything is left and let it cool then either mash or grind it to puree.It should be really thick.
- Meanwhile combine milk, puree, cream cheese garlic powder, onion powder salt and pepper and microwave on high for 2 minutes until the cheese melts.Keep aside.
- Drain the cooked pasta combine it with the prepared mixture and 1/2 of Parmesan cheese heat on low flame for two minutes or until hot.
- Sprinkle Parmesan cheese on top and serve.
Notes
You may use canned puree too.