Description

This creamy butternut squash Alfredo pasta is a comforting and flavorful dish that combines tender roasted squash with a rich, cheesy sauce. Perfect as a vegetarian main course, it features al dente pasta coated in a smooth blend of butternut squash, garlic, cream, Parmesan, and vegetable stock, garnished optionally with fried sage leaves for an aromatic finish.

Ingredients

Scale

Main Ingredients

300 g pasta (fettuccine or tagliatelle work well)
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

Optional Garnish

Fresh sage leaves fried in butter

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining 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 soft and golden at the edges. Add the minced garlic for the last 2 minutes and sauté until fragrant.
Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the double cream, freshly grated Parmesan cheese, and vegetable stock. Blend the mixture until it is smooth and silky. Season with salt and black pepper to taste.
Combine: Return the blended sauce to the pan over low heat. Add the cooked pasta and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce and achieve desired consistency.
Serve: Divide the pasta between serving plates. Top with extra grated Parmesan cheese and garnish with fried sage leaves if desired. Serve immediately for the 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.
You can substitute double cream with heavy cream if preferred.
Use vegetable stock to keep the dish vegetarian or chicken stock for a richer flavor.
Frying sage leaves in butter adds a wonderful aroma and a crispy texture for garnish but can be omitted for a vegan option.

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