I love to make pasta, it’s just so comforting. Don’t you love asking what’s for dinner and hear “pasta”? It makes me melt slightly on the inside. Is that strange? I like to think everyone feels the same way I do about pasta. So every time I make a new pasta dish I just have to share it. It would just be too selfish to keep this goodness to myself. With that said, how does butternut squash and turkey sound? It’s making your mouth water just a bit, isn’t it?
Rigatoni with Butternut Squash and Turkey
6 oz baby bella mushrooms, sliced
1 lb butternut squash, peeled and chopped into 3/4-inch cubes
1 leek, chopped
6 sage leaves, chopped
2 tbs maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
salt and pepper
1/2 lb ground turkey
2 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 lb rigatoni pasta, cooked to package instructions reserving 1/2 c pasta water
Preheat oven to 400 degrees. Coat a large baking sheet with non-stick spray then add mushrooms, squash, leek, sage, maple syrup, ground cinnamon, ground nutmeg, salt and pepper. Add 2 tbs olive oil, toss everything to coat. Roast for 20-25 minutes or until squash is tender.
In a large saute pan heat olive oil over medium high heat. Add turkey, garlic, red pepper flakes, and salt to taste. Once cooked through add roasted veggies, pasta, and reserved 1/2 c of pasta water. Toss to combine then serve.