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Here’s the Delicious Recipe of Butternut Squash Alfredo Pasta

Butternut squash gives this traditional Alfredo Pasta its special texture, giving you a chance to cut down on cream and butter, with the taste remaining spectacular, all along with this recipe being easy to make, enabling you to cook it anytime. Total duration: 40 minutes Preparation time: 25 minutes This meal equals to six servings Ingredients 3/4 cup of heavy cream Three tablespoons of unsalted butter, cut into small pieces One 450 g butternut squash, cubed into about 4 cups total Half a teaspoon of freshly grated nutmeg, along with some more for serving Kosher salt 450 g of fettuccine 900 g of freshly grated Parmesan (about 3/4 cup), plus some more for serving Preparation and cooking instructions You will need an immersion blender to prepare this meal. First, add the cream, butter, squash and 3/4 cup of water to a medium saucepan and leave it to boil. Reduce heat to a simmer and continue cooking until the squash is tender when poked with a fork, i.e. about 15 minutes. Blend using the immersion blender until super creamy and smooth, i.e. 3 to 5 minutes and season with the nutmeg and one teaspoon of salt. Meanwhile, bring a large pot of salted water to a boil then add the pasta and cook until the pasta is firm to the bite “al dente” according to the package directions. Reserve half a cup of starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss…

Butternut squash gives this traditional Alfredo Pasta its special texture, giving you a chance to cut down on cream and butter, with the taste remaining spectacular, all along with this recipe being easy to make, enabling you to cook it anytime.

Total duration: 40 minutes

Preparation time: 25 minutes

This meal equals to six servings

Ingredients

  • 3/4 cup of heavy cream
  • Three tablespoons of unsalted butter, cut into small pieces
  • One 450 g butternut squash, cubed into about 4 cups total
  • Half a teaspoon of freshly grated nutmeg, along with some more for serving
  • Kosher salt
  • 450 g of fettuccine
  • 900 g of freshly grated Parmesan (about 3/4 cup), plus some more for serving

Preparation and cooking instructions

You will need an immersion blender to prepare this meal.

  • First, add the cream, butter, squash and 3/4 cup of water to a medium saucepan and leave it to boil.
  • Reduce heat to a simmer and continue cooking until the squash is tender when poked with a fork, i.e. about 15 minutes.
  • Blend using the immersion blender until super creamy and smooth, i.e. 3 to 5 minutes and season with the nutmeg and one teaspoon of salt.
  • Meanwhile, bring a large pot of salted water to a boil then add the pasta and cook until the pasta is firm to the bite “al dente” according to the package directions.
  • Reserve half a cup of starchy pasta water and drain the pasta.
  • Stir the pasta and Parmesan into the squash sauce and toss until well coated, then add the reserved pasta water one tablespoon at a time if needed to loosen the sauce.
  • Serve with more Parmesan and grated nutmeg (if desired).
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Eafa