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Rigati with Butternut Squash & Mushrooms

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Each serving (1 3/4 cups) contains 510 calories, 80 g carbohydrate, (4 g fiber), 15 g protein, 17 g fat, (7 g saturated fat), 20 mg cholesterol, and 440 mg sodium.

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Ingredients

  • 1/2 tsp Wegmans Tuscan Seasoning Shak'r
  • 1 Tbsp Wegmans Pure Olive Oil
  • 1 pkg (20 oz) Food You Feel Good About Cleaned & Cut Butternut Squash
  • Salt and pepper to taste
  • 1 1/2 cups Italian Classics Parmesan Cream Sauce (Prepared Foods)
  • 2 Tbsp Italian Classics Toscano Extra Virgin Olive Oil
  • 2 pkgs (5 oz each) Food You Feel Good About Sliced Shiitake Mushrooms
  • 3 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
  • 1 pkg (17.6 oz) Wegmans Organic Bucati Rigati
  • 2 Tbsp Italian Classics Parmigiano-Reggiano Grated Cheese (Cheese Shop)
  • 2 Tbsp thinly sliced Food You Feel Good About Italian Parsley
  • Crushed red pepper, for garnish

Details

Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

1.Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl. Mix to combine. Add squash; toss to coat. Arrange in single layer on parchment paper-lined baking sheet. Roast 30-45 min, turning halfway through, until browned and tender. Season to taste with salt and pepper.

2.Transfer squash to food processor; process 2-3 min, occasionally scraping down sides, until pureed. Add squash puree and cream sauce to mixing bowl; whisk to blend. Set aside.

3.Heat olive oil in braising pan on MED-HIGH. Add mushrooms; season to taste with salt and pepper. Cook, stirring occasionally, about 8 min, until soft and browned. Add garlic; cook, stirring, 2 min. Reduce heat to LOW; add squash mixture. Stir. Let simmer while pasta cooks.

4.Add pasta to stockpot of boiling, salted water; cook about 6 min, until al dente. Drain pasta, reserving hot pasta water.

5.Combine pasta and squash mixture; stir to evenly coat pasta. Add up to 1 1/2 cups reserved pasta water to adjust creaminess and texture. Add grated cheese and parsley; sprinkle generously with black pepper. Serve with crushed red pepper flakes.

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