Fettuccine with Butternut Squash Alfredo Sauce recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 1 (12 ounce) package dry fettuccine pasta 1 (8 ounce) package cream cheese, softened 1 cup mashed cooked butternut squash ½ cup salted butter, cubed ½ cup milk 2 cloves garlic, minced ⅛ teaspoon ground nutmeg ⅔ cup grated Parmesan cheese 1 tablespoon olive oil 1 medium zucchini, quartered and sliced 1 medium 6 medium fresh mushrooms, quartered salt and ground black pepper to taste
Nutrition Info
- 556.2 caloriescarbohydrate: 47.3 gcholesterol: 91.2 mgfat: 35.1 gfiber: 3.2 gprotein: 16 gsaturatedFat: 20.3 gservingSize: -sodium: 371.8 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine with Butternut Squash Alfredo Sauce
Directions
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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.
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.
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.
Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.