Description
A rich and creamy butternut squash Alfredo pasta recipe that combines roasted squash blended into a velvety sauce with Parmesan cheese and cream, tossed with fettuccine or tagliatelle for a comforting vegetarian main course. Garnished optionally with crispy sage leaves to add a fragrant finish.
Ingredients
Scale
Pasta and Squash
- 300 g pasta (fettuccine or tagliatelle)
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Sauce
- 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
Optional garnish
- Fresh sage leaves fried in butter
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 pasta cooks, heat olive oil in a large pan over medium heat. Add butternut squash cubes and cook for 12 minutes, stirring occasionally until soft and golden at the edges. Add minced garlic during the last 2 minutes of cooking.
- Blend the Sauce: Transfer cooked squash and garlic to a blender. Add double cream, Parmesan cheese, and stock. Blend until smooth and silky. Season the sauce with salt and black pepper to taste.
- Combine: Return the sauce to the pan over low heat. Add the cooked pasta and toss well to coat evenly, adding a splash of the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Serve: Divide the creamy butternut squash Alfredo pasta between 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. Reheat gently with a splash of stock or cream to loosen the sauce.
- For a vegan version, substitute the cream and Parmesan with plant-based alternatives.
- If you prefer a thicker sauce, reduce the amount of stock slightly before blending.
- Frying sage leaves in butter adds a fragrant and crispy garnish but can be omitted for a lighter dish.
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: 35 mg
