Single Serving Butternut Squash Rigatoni
Recipe Published: Oct 15, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time Note: requires roughly 20 min to prepare | Serving: 1
INGREDIENTS
60 g (1/2 cup) dried rigatoni or 150 g (1 1/4 cups) cooked rigatoni
160 g (1/4) butternut squash
50 g (1 small) carrot
1 bone-in turkey thigh
40 g (1 small) beet
60 g (1/4) red onion
50 g (1/4 cup) coconut milk or milk
10 g (3 tbsp) nutritional yeast
2 garlic cloves
3-4 fresh sage leaves
Salt and pepper
TIPS & RECIPE NOTES
Boiling a larger batch of pasta in advance saves time when preparing quick meals like this one as you can almost cut the total time spent cooking by half! Simply measure out the amount needed and combine when the recipe calls for cooked pasta.
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
1. Peel and seed butternut squash and carrot and cut into chunks, set aside 1/3 of the squash. Put everything into a pot and cover with water. Boil until fork tender.
2. Dice the onion, beet, and reserved squash into medium-sized cubes.
3. Mince the garlic and sage.
4. De-bone the turkey thigh and cut it into smaller pieces.
5. Once the squash and carrot are cooked, remove them from the pot and transfer them into a container, food processor or blender. Add salt to the remaining water and boil the rigatoni in the same pot for roughly 15 minutes or until preferred doneness.
6. Heat up a pan and coat the bottom with olive oil. Saute the garlic, sage, and onion until fragrant.
7. Add the turkey thigh to the pan and cook until lightly browned.
8. Add the squash, and beet and cook slightly. Follow with ¼ cup of water and simmer on medium-low heat for around 5 minutes, or until water has evaporated.
9. To the cooked squash and carrot, add the coconut milk, nutritional yeast, and pepper. Add some pasta water to thin out the sauce, then season with salt accordingly.
10. As soon as the rigatoni is cooked, strain and transfer to the turkey and veggies in the pan. Follow with the blended sauce and mix everything until coated.
11. Garnish with fresh sage.