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Fettuccine with Butternut Squash Alfredo Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fall inspired butternut squash Alfredo adds a creamy twist to this classic pasta dish.
Ingredients:
  • 1 (12 ounce) package dry fettuccine pasta
  • 1 cup mashed cooked butternut squash
  • 0.5 cup salted butter, cubed
  • 0.5 cup milk
  • 0.125 teaspoon ground nutmeg
  • 0.66666668653488 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 medium zucchini, quartered and sliced
  • 1 medium Squash, summer, yellow, raw
  • 6 medium fresh mushrooms, quartered
  • salt and ground black pepper to taste
Instructions:
  • 1. In a large pot, bring lightly salted water to a rolling boil. 2. Add fettuccine and cook until al dente, about 8 minutes.
  • As the pasta cooks, blend cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan over medium heat. Stir frequently until fully combined. Add Parmesan cheese and stir until smooth.
  • In a large saute pan over medium-high heat, cook zucchini, yellow squash, and mushrooms in oil until tender, about 7 to 10 minutes. Season with salt and pepper to taste.
  • Drain the cooked pasta and combine with vegetables on a large platter before generously coating with Alfredo sauce.

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