Description

This creamy butternut squash Alfredo pasta combines tender roasted squash with a rich Parmesan cream sauce, creating a comforting and flavorful vegetarian main course. Cooked pasta is coated in a silky blend of butternut squash, garlic, double cream, and Parmesan cheese, finished with a hint of vegetable stock and optionally garnished with crispy sage leaves for an aromatic touch.

Ingredients

Scale

Main Ingredients

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 (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. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
Cook the Squash: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the cubed butternut squash and cook for 10 to 12 minutes, stirring occasionally, until the squash is soft and golden at the edges. Add the minced garlic during the last 1 to 2 minutes and stir well.
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 everything until the sauce is smooth and silky. Season 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 the noodles evenly with the sauce. Add a splash of reserved pasta water if the sauce needs loosening.
Serve: Divide the pasta between plates. Top with extra Parmesan cheese and garnish with fried sage leaves if desired. Serve immediately while warm.

Notes

Store leftovers in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of stock or cream to loosen the sauce.
You can substitute double cream with full-fat coconut milk for a dairy-free alternative.
Frying sage leaves in butter adds a nice aromatic garnish but can be omitted for a dairy-free or lighter option.
Reserve the pasta water carefully, as it helps in achieving the perfect sauce consistency when mixing.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 7 g
Sodium: 480 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 40 mg