Butternut Rigatoni with Brown Butter & Sage

Name: Butternut Rigatoni with Brown Butter & Sage
Ingredients: olive oil; 1 kg butternut (skinned, cut into bitesized cubes (2cm) ); 4 leeks (washed, finely sliced, green and white parts); 6 garlic cloves (skinned, kept whole); 20 sage leaves (1/2 for brown butter); 2 generous tablespoons salted butter (opt); 1/2 cup water; 1/2 cup milk of choice; 400 g short pasta ((I used a gluten-free rigatoni) ); generous handful freshly grated parmesan or pecorino romano (opt); salt; pepper; few pinches nutmeg (opt); 50 g salted/unsalted butter or olive oil; 10 sage leaves; rosemary leaves from one sprig; 5 pecan nut halves (finely chopped); pinch chilli flakes (opt)

adreskitchen.com

Make this wonderful family friendly pasta dish early autumn when pumpkins are in abundance!

View full recipe on adreskitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at adreskitchen.com.

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