Description
A creamy and comforting butternut squash Alfredo pasta made with tender roasted squash blended into a silky sauce with cream and Parmesan, tossed with fettuccine for a delicious vegetarian main course.
Ingredients
Scale
Pasta
- 300 g pasta (fettuccine or tagliatelle)
Sauce
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml double cream (or heavy cream)
- 60 g freshly grated Parmesan cheese
- 240 ml vegetable or chicken stock
- Salt and black pepper to taste
Optional Garnish
- Fresh sage leaves fried in butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
- Cook the Squash: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the butternut squash cubes and cook for 12 minutes, stirring occasionally, until soft and golden at the edges. Add minced garlic during the last 2 minutes of cooking and sauté until fragrant.
- Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the double cream, Parmesan cheese, and vegetable or chicken stock. Blend everything until the sauce is smooth and silky. Season with salt and black pepper to taste.
- Combine: Return the blended sauce to the pan. Add the drained pasta and toss to coat evenly, adding a splash of the reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Serve: Divide the creamy butternut squash Alfredo pasta between plates. Top with extra grated Parmesan and garnish with fried sage leaves if desired. Serve immediately for best flavor.
Notes
- Store leftover pasta in the refrigerator for up to 2 days. Reheat gently with a splash of stock or cream to loosen the sauce.
- For a vegan version, substitute the cream and Parmesan with coconut cream and nutritional yeast, and omit the sage butter garnish.
- Make sure to reserve some pasta water as it helps to adjust the sauce consistency when combining.
- Fresh sage fried in butter adds a lovely aroma and flavor but can be omitted for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 35 mg
