Sauté the sweet potato in a pan with a little olive oil and salt, along with one small clove of garlic. Once the garlic has released its aroma, remove it and set it aside. Sauté the shallot in olive oil, then add yellow and green zucchini, salt, and fresh sage. Cook until the vegetables soften. Cook the rigatoni according to the package instructions. Once the vegetables have softened, transfer them to a blender along with some pasta cooking water, mascarpone, and gorgonzola, and blend until smooth. Pour the sauce over the rigatoni and mix well. Finish with a little freshly ground black pepper and some Parmesan cheese.   submitted by   /u/Fresh-Dark6759 [link]   [comments]