Description
This creamy butternut squash Alfredo pasta blends tender roasted squash with a rich, cheesy sauce, creating a comforting vegetarian dish perfect for weeknight dinners. The sauce is velvety smooth, made with Parmesan, cream, and stock, tossed with your favorite pasta for a delicious twist on classic Alfredo.
Ingredients
Scale
Pasta
- 300 g 10 oz pasta (fettuccine or tagliatelle work well)
Butternut Squash Sauce
- 500 g 1 lb butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml ½ cup double cream (or heavy cream)
- 60 g ½ cup freshly grated Parmesan cheese
- 240 ml 1 cup vegetable or chicken stock
- Salt and black pepper to taste
Optional Garnish
- Fresh sage leaves fried in butter for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup 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 cubed butternut squash and cook for 12 minutes, stirring occasionally, until the squash is soft and golden around the edges. Add the minced garlic during the last 2 minutes of cooking to soften and release flavor.
- Blend the Sauce: Transfer the cooked butternut squash and garlic to a blender. Add the double cream, freshly grated Parmesan cheese, and vegetable or chicken stock. Blend until the sauce is smooth and silky. Season with salt and black pepper to taste.
- Combine: Return the smooth sauce to the pan over low heat. Add the cooked pasta and toss well to coat the noodles evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Divide the creamy butternut squash Alfredo pasta between plates. Top with extra Parmesan cheese and garnish with fried sage leaves if using. Serve immediately for best taste.
Notes
- Store leftovers in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or cream to restore the creamy texture.
- If you prefer a vegan version, substitute Parmesan with nutritional yeast and use plant-based cream and stock.
- Fresh sage leaves add a wonderful aroma and crispy texture but can be omitted if unavailable.
- Be careful not to overcook the pasta; it should be al dente to hold well with the sauce.
- The reserved pasta water is starchy and helps the sauce adhere better to the noodles, so don’t discard it entirely.
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: 40 mg
