Photo of Rigatoni with butternut squash & sage by WW

Rigatoni with butternut squash & sage

Points® value
Total Time
25 min
10 min
15 min
Love creamy pasta dishes? This one – made using butternut squash – is sure to hit the spot


Vegetable stock cube

2 cube(s), to make 1 litre stock

Butternut Squash

600 g, chopped into 2cm cubes


1 medium, roughly chopped


2 clove(s), roughly chopped

Sage, fresh

1 teaspoon(s), 3 leaves, roughly chopped, plus extra whole leaves, to serve

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

White pasta, dry

240 g, rigatoni


200 g, young leaf


  1. Put 1 litre vegetable stock in a large pan set over a low heat and bring to a simmer. Add the squash, onion and garlic and cook for 15 minutes, until the squash is tender. Drain well.
  2. Transfer one quarter of the squash to a plate and set aside. Add the sage and half the cheese to the pan with the cooked squash, onion and garlic. Using a stick blender, blitz the veg and cheese mixture into a smooth sauce, then cover to keep warm.
  3. Meanwhile, cook the pasta to pack instructions, adding the spinach during the final 2 minutes of cooking time. Drain, then toss the pasta, spinach and reserved cooked squash pieces through the sauce.
  4. Scatter over the extra sage leaves and the remaining cheese to serve.


If you don't have rigatoni, try penne or macaroni instead. Both work well with hearty veg sauces.