Dinner for 4

Creamy Butternut Sage Pasta

Name: Creamy Butternut Sage Pasta
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 butternut squash; 1 tbsp olive oil; 1/8 tsp salt; 1 pinch ground black pepper; 1 head garlic; 14 1/8 oz rigatoni; 1 tbsp olive oil; 1/2 cup fresh sage leaves; 1 cup soy cooking cream; 1/2 lemon; 1 cup arugula

$7.02for 450 minServes 4

Roasted squash, garlic, sage, and soy cream make a smooth sauce for rigatoni with lemon and fresh arugula.

Photo: pickuplimes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Pasta, 14 oz$0.10/oz typical	14 oz	$1.41Typical price
	Mint, 0.5$1.99 each typical	0.5	$0.99Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Bok choy and napa cabbage, 0.15 lb$1.99/lb typical	0.15 lb	$0.25Typical price
Total for the servings shown		$7.02

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Kid-friendly Budget Family Dinners Sheet pan Fall

Typical price

$1.75 per serving$7.02 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 butternut squash
1 tbsp olive oil
1/8 tsp salt
1 pinch ground black pepper
1 head garlic
14 1/8 oz rigatoni
1 tbsp olive oil
1/2 cup fresh sage leaves
1 cup soy cooking cream
1/2 lemon
1 cup arugula

Steps

Heat the oven to 425 F, halve the squash and garlic, and roast them with olive oil, salt, and pepper on a sheet pan for 25 minutes.
Boil the rigatoni in a large pot of salted water until tender, then drain it.
Scoop the squash and garlic into a bowl, mash them with the soy cream and lemon juice, and season with pepper.
Heat olive oil in a large skillet, fry the sage leaves for 2 minutes, and stir in the squash sauce.
Toss the rigatoni with the sauce and arugula, then cook for 2 minutes until the arugula wilts.