Description
A rich and creamy butternut squash Alfredo pasta combining the smooth sweetness of roasted squash with a luscious Parmesan cream sauce, perfect for a comforting vegetarian main course.
Ingredients
Scale
Pasta
- 300 g pasta (fettuccine or tagliatelle)
Squash and 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
Garnish (Optional)
- 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 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 soft and golden on 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, grated Parmesan cheese, and vegetable or chicken stock. Blend until the mixture is smooth and silky. Season with salt and black pepper to taste.
- Combine: Pour the blended sauce back into the pan. Add the cooked pasta and toss to coat thoroughly, adding a splash of reserved pasta water if the sauce is too thick to loosen it.
- Serve: Divide the pasta between plates. Top with extra Parmesan cheese and garnish with fried sage leaves if desired. Serve immediately while hot.
Notes
- Store leftovers in the refrigerator for up to 2 days. Reheat gently with a splash of stock or cream to restore sauce consistency.
- Use fettuccine or tagliatelle pasta for best texture and sauce adherence.
- Frying sage leaves in butter enhances flavor but can be omitted for a lighter garnish.
- Double cream can be substituted with heavy cream or a lighter cream option depending on preference.
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
