Fettuccine with Butternut Squash Alfredo Sauce recipe

All Recipes Best Recipe 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 calories
carbohydrate: 47.3 g
cholesterol: 91.2 mg
fat: 35.1 g
fiber: 3.2 g
protein: 16 g
saturatedFat: 20.3 g
servingSize: -
sodium: 371.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.

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