This recipe for Butternut Squash Alfredo Pasta is one of the best “light” versions of pasta I’ve ever had. It’s easy and takes under an hour to make, making it the perfect weeknight dinner!
How To Make Butternut Squash Alfredo Pasta:
- 3/4 cup heavy cream
- 3 tbsp. unsalted butter
- 1 lb. butternut squash, cubed
- 1/2 tsp. freshly grated nutmeg
- 1 lb. fettuccini noodles
- 1 cup of grated Parmesan
In a medium saucepan, mix together the cream, squash, and 3/4 cup of water and bring it to a boil. Reduce it to a simmer and continue cooking until the squash is tender, about 15 minutes total. Using an immersion blender, puree the mixture until it is really creamy and smooth. Season with nutmeg and about 1 tsp. of salt.
In a large pot, bring water to a boil and cook your pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the remaining water from the pot. Stir in the pasta with your sauce and add in Parmesan cheese, about 3/4 cup. Add in the pasta water you saved a tablespoon at a time until the sauce reaches your desired consistency. Serve with more parmesan and nutmeg and enjoy!