Three Cheese Pumpkin Alfredo Rigatoni

with roasted walnuts and sage

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 oz. Light Cream
  • Info
    1 oz. Shredded Asiago Cheese
  • 2 oz. Canned Pumpkin
  • Info
    ½ oz. Grated Parmesan
  • Info
    5 oz. Rigatoni
  • Info
    ½ oz. Walnut Halves
  • 8 oz. Cubed Butternut Squash
  • 1 Sage Sprig
  • Info
    1 oz. Goat Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    649
  • Carbohydrates
    74g
  • Fat
    31g
  • Protein
    21g
  • Sodium
    1165mg

Recipe Steps

  • 1

    cook the pasta

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. reserve ½ cup pasta water.

  • 2

    prepare the ingredients

    stem and mince sage. coarsely chop walnuts.

  • 3

    cook the butternut squash

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash to hot pan. Cover, and stir often until tender and lightly browned, 8-12 minutes.

  • 4

    make the sauce

    add cream, pasta water, and pumpkin to pan with squash. Bring to simmer. 1-2 minutes until slightly thickened. stir in parmesan.

  • 5

    finish the dish

    plate as shown.

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