• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, plus

  2. 3 tablespoons

  3. 1 pound butternut squash, trimmed and cut into 1-inch cubes

  4. 2 garlic cloves , minced

  5. 1 teaspoon salt, plus

  6. 1 teaspoon

  7. 1/4 teaspoon freshly ground black pepper, plus

  8. 1/2 teaspoon

  9. 1 cup vegetable stock

  10. 1 pound rigatoni

  11. 1 pound prawns, peeled and deveined

  12. 3/4 to 1 cup whole milk

  13. 1/2 cup chopped fresh basil leaves

  14. 1/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash , garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer , cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

  3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

  4. In a large pot over low heat combine the cooked pasta , pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese . Stir until warm and serve.


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