Butternut Squash Cottage Cheese Pasta
This Butternut Squash Cottage Cheese Pasta combines roasted squash, cottage cheese, garlic, milk, and a touch of cinnamon into a silky smooth sauce that's tossed with rigatoni and finished with parmesan and fresh sage. It's rich, comforting, and surprisingly nutritious.
Ingredients
- 1 small butternut squash cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 8 oz rigatoni
- 1 cup cottage cheese
- 2 garlic cloves
- ½ cup milk
- 1 tsp Dijon mustard
- ½ tsp cinnamon
- ½ cup pasta water plus more as needed
- Parmesan for serving
- Fresh sage for garnish
Instructions
- Preheat oven to 425°F.
- Season cubed butternut squash with olive oil, salt, and pepper.
- Roast for 25-30 minutes until tender.
- Cook rigatoni according to package directions and reserve pasta water.
- Add roasted squash, cottage cheese, garlic, milk, Dijon mustard, cinnamon, salt, pepper, and olive oil to a blender.
- Blend until smooth, adding pasta water as needed.
- Transfer sauce to a skillet and warm over medium-low heat.
- Add approximately ½ cup pasta water and stir until smooth.
- Toss with cooked rigatoni.
- Serve topped with parmesan and fresh sage.