Rigati with Butternut Squash & Mushrooms

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 3/4 cups) contains 510 calories, 79 g carbohydrate, (5 g fiber), 16 g protein, 17 g fat, (6 g saturated fat), 20 mg cholesterol, and 570 mg sodium.
  • Calories per Serving: 510
  • Servings: 6
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 10 minutes
Rigati with Butternut Squash & Mushrooms



  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 alfredo 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 pepper. Serve with red pepper flakes.
Chef Tips
  • You can whisk and chill squash puree and cream sauce ahead of time.
  • Serve with additional grated cheese.
  • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.


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