Winter Squash Alfredo Pasta Recipe
Cost per serving $0.90 view details
- 2 T butter
- 2 T olive oil, I've made it with all oil and slightly less fat in general also
- 1 cup diced onion, I like red onions
- 1 T fresh rosemary, chopped, or you can use just the rosemary
- 1 T fresh sage, chopped
- 3 cups butternut squash, (1 1/2 lb / 800g) or any other winter squash that you have
- 1 cup vegetable stock
- Cook 15 minutes
- Smash the squash with a smasher till smoothish but still with some texture
- 1 cups milk, or stock if you prefer,
- 1 cup Parmigiano cheese
- a bit of nutmeg, grated fresh into the mixture
- 4oo g fettucine, (generous 5 oz) I used our home made tagliatelle, a mix of spinach and plain egg
- In a large deep skillet or saucepan, heat the oil and butter and add the onion. Saute´ the onions till they soften. Add the herbs and squash and continue to saute´ for a few minutes before adding the vegetable stock and cooking for about 15 minutes till the squash is soft and cooked through.
- Meanwhile start to boil salted water for your pasta.
- Cook the pasta till still firm, a bit more than al dente
- Smash the mixture with a potato smasher.
- Add the milk or veggie stock to make a loose sauce and continue to cook the sauce till it reduces to your desired creaminess. You can use more or less to get the sauce as you like it.
- Stir in the parmesan and season with salt and pepper.
- When the pasta is cooked, drain and mix into the sauce.
- Adjust season and serve.
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|Amount Per Serving||%DV|
|Serving Size 255g|
|Recipe makes 4 servings|
|Calories from Fat 69||46%|
|Total Fat 7.79g||10%|
|Saturated Fat 3.37g||13%|
|Trans Fat 0.0g|
|Total Carbs 17.61g||5%|
|Dietary Fiber 2.6g||9%|