Alfredo Pasta with Butternut Squash
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Traditional Italian Alfredo pasta is fettuccine in butter and cream, topped with Parmesan cheese, which, when combined with the pasta liquid and butter, turns into a delicious sauce. Create this famous silky-textured pasta by adding pumpkin puree to the creamy cheese sauce. It adds a silkier texture and a richer flavor to the creamy sauce. Plus, by replacing some of the butter and cream with vegetable puree, you'll make your pasta healthier and lower in calories without sacrificing flavor. Add a spicy note with aromatic nutmeg, which pairs beautifully with the creamy flavor of the pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fettuccine pasta
- 3/4 cup heavy cream
- 3 tbsp (45 g) butter, cut into small pieces
- 450 g butternut squash, diced (about 4 cups total)
- 0.5 tsp grated nutmeg + extra for serving
- 60 g grated Parmesan (about 3/4 cup) + extra for serving
- Special equipment: immersion blender
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Recipes with similar ingredients: fettuccine pasta, butternut squash, Parmesan cheese, nutmeg, cream
Cooking the dish according to the recipe:
- Combine the cream, butter, pumpkin, and 3/4 cup water in a medium saucepan and bring to a boil. Reduce heat and simmer until the pumpkin is tender when pierced with a fork, about 15 minutes. Puree the pumpkin with an immersion blender until smooth and creamy, 3 to 5 minutes. Season with nutmeg and 1 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Then drain, reserving 1/2 cup of the cooking water.
- Stir the pasta and Parmesan into the pumpkin sauce and mix thoroughly. Add the pasta water, 1 tablespoon at a time, if needed to thin the sauce. Serve sprinkled with more Parmesan and nutmeg, if desired.
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