Fettuccine with Butternut Squash Alfredo Sauce
Description
A creamy butternut squash Alfredo sauce provides a wholesome, fall-inspired twist to this classic pasta dish.
Ingredients
•
1 (12 ounce) package dry fettuccine pasta
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1 (8 ounce) package cream cheese, softened
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1 cup mashed cooked butternut squash
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1/2 cup salted butter, cubed
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1/2 cup milk
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2 cloves garlic, minced
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1/8 teaspoon ground nutmeg
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2/3 cup grated Parmesan cheese
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1 tablespoon olive oil
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1 medium zucchini, quartered and sliced
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1 medium Squash, summer, yellow, raw
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6 medium fresh mushrooms, quartered
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salt and ground black pepper to taste
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2
While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
3
Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
4
Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.