Serves 4
1 tablespoon extra-virgin olive oil
2 large shallots, minced
3 garlic cloves, minced
4 teaspoons minced fresh thyme or 1½ teaspoons dried
12 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
1½ pounds butternut squash, peeled, seeded, and cut into ½ inch pieces (4 cups)
2½ cups water, plus extra as needed
2 cups chicken or vegetable broth
1 pound rigatoni
½ cup heavy cream
2 ounces Parmesan cheese, grated (1 cup)
1 tablespoon lemon juice
2 tablespoons minced fresh chives
¼ cup pine nuts, toasted
Heat oil in Dutch oven over medium heat until shimmering. Add shallots and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in mushrooms and ½ teaspoon salt and cook until mushrooms begin to release their liquid, about 4 minutes.
Stir in squash, cover, and cook, stirring occasionally, until squash is tender and lightly browned, about 12 minutes. Transfer vegetables to bowl and cover to keep warm.
Add water, broth, and ¼ teaspoon salt to now-empty pot, scraping up any browned bits, and bring to boil. Stir in pasta, return to vigorous simmer, and cook, stirring often, until pasta is nearly tender, about 10 minutes.
Stir in cream and continue to cook until pasta is tender and has absorbed most of liquid, about 4 minutes.
Add Parmesan and stir vigorously until sauce is creamy and pasta is well coated, about 30 seconds.
Stir in reserved vegetables and lemon juice and cook until heated through, about 1 minute. Off heat, adjust sauce consistency with extra hot water as needed. Stir in chives and season with salt and pepper to taste.
Serve, sprinkling individual portions with pine nuts.
400 calories per serving.