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

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

556 calories; protein 16g; carbohydrates 47.3g; fat 35.1g; cholesterol 91.2mg; sodium 371.8mg. Full Nutrition
Advertisement