Description
This creamy butternut squash Alfredo pasta is a delightful twist on a classic Italian favorite. It features tender pasta coated in a rich, silky sauce made from roasted butternut squash, garlic, double cream, and Parmesan cheese. Garnished with crispy sage leaves, this dish offers a perfect balance of comforting flavors and vibrant autumnal ingredients, ideal for a cozy dinner.
Ingredients
Scale
Pasta and Sauce
- 300 g pasta (fettuccine or tagliatelle)
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml double cream (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. Add the pasta and cook according to package instructions until al dente. Reserve half a cup of the pasta cooking water and then drain the pasta.
- Cook the Squash: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the butternut squash cubes and cook for 12 minutes, stirring occasionally, until the squash is tender and golden on the edges. Add the minced garlic in 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 the mixture until it becomes smooth and silky. Season with salt and black pepper to taste.
- Combine: Pour the blended sauce back into the pan and heat gently. Add the cooked pasta to the sauce and toss well to coat. Add a splash of the reserved pasta water if the sauce is too thick to loosen it to desired consistency.
- Serve: Divide the pasta between plates. Top with extra Parmesan cheese and garnish with crispy fried sage leaves if desired. Serve immediately for best flavor and texture.
Notes
- Store any leftovers in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or cream to loosen the sauce.
- You can substitute double cream with full-fat coconut cream for a dairy-free alternative, but it will slightly alter the flavor.
- If fresh sage is unavailable, crispy fried thyme leaves or rosemary can be used as a garnish.
- For a vegetarian version, use vegetable stock; for non-vegetarian, chicken stock can be used.
- Ensure the pasta is not overcooked so it holds the creamy sauce well.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
