Description
This creamy butternut squash Alfredo pasta is a comforting and flavorful dish that combines tender pasta with a rich, velvety sauce made from roasted butternut squash, garlic, cream, and Parmesan cheese. Perfect as a satisfying dinner, it’s garnished optionally with crispy sage leaves to add an aromatic touch.
Ingredients
Scale
Pasta
- 300 g pasta (fettuccine or tagliatelle work well)
Squash Sauce
- 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
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 the pasta cooks, 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 minced garlic during the last 2 minutes of cooking.
- Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the cream, Parmesan cheese, and stock. Blend until smooth and silky. Season with salt and black pepper to taste.
- Combine: Return the sauce to the pan. Add the drained pasta and toss gently to coat. Add a splash of the reserved pasta water if necessary to loosen the sauce for the perfect consistency.
- 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 with a splash of stock or cream to restore the creamy texture.
- You can substitute double cream with full-fat coconut milk for a dairy-free alternative, though the flavor will differ.
- Use fresh sage leaves fried in butter for a fragrant and crispy garnish that elevates the dish.
- Reserve pasta water is key to adjusting sauce consistency—do not discard it.
- To save time, roast the butternut squash in the oven at 200°C (400°F) for about 20 minutes instead of pan-frying for similar softness.
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
