Description
This creamy butternut squash Alfredo pasta is a rich and comforting dish featuring tender squash blended into a silky sauce with Parmesan and cream, tossed with al dente fettuccine or tagliatelle. Perfect for a cozy dinner or a special vegetarian meal.
Ingredients
Scale
Pasta and Sauce
- 300 g pasta (fettuccine or tagliatelle work well)
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml double cream (½ cup heavy cream)
- 60 g freshly grated Parmesan cheese (½ cup)
- 240 ml vegetable or chicken stock (1 cup)
- 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 cooking 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 the squash is soft and golden at the edges. Add the minced garlic during the last 2 minutes of cooking to soften and release flavor.
- Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the double cream, grated Parmesan cheese, and vegetable or chicken stock. Blend until the mixture becomes smooth and silky. Season the sauce with salt and black pepper to taste.
- Combine: Pour the blended sauce back into the pan. Add the cooked pasta and toss well to evenly coat the noodles. Add a splash of the reserved pasta water to loosen the sauce if necessary.
- Serve: Divide the creamy butternut squash Alfredo pasta among plates. Top with extra Parmesan cheese and garnish with fried sage leaves if desired. Serve immediately for best flavor and texture.
Notes
- Store leftovers in the refrigerator for up to 2 days. When reheating, add a splash of stock or cream to loosen the sauce and prevent it from drying out.
- For a vegan version, substitute cream with coconut cream and Parmesan with a vegan cheese alternative.
- Use fresh sage leaves for the optional garnish and fry them in butter or olive oil until crisp for added texture and flavor.
- Ensure not to overcook the pasta so it remains al dente and holds up well when tossed with the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
