This squash pasta consists of fresh mozzarella, kabocha squash, potatoes, carrots, ginger, carolina reapers, and green lentils with tamari and rice vinegar with rigatoni. It's a hodgepodge of leftovers melted together with a hefty amount of cheese. Although you can easily mix and match what you have on hand or your own favorite produce.
Prepare Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
Remove the pasta from the water and set aside.You may want to stir it occasionally to keep the noodles from sticking together.
Cook Sauce
Add all of the ingredients to a saucepan and simmer on medium-low for about 5-10 minutes, or until the lentils have heated and the cheese melts together.
Add rigatoni and stir to combine. Serve immediately.