Fettuccine with Butternut Squash Alfredo Sauce
Recipe by MooShell from allrecipes.com
Dinner 30 Mins.
Ingredients
6
6 servings
- •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 Squash, summer, yellow, raw
- •6 medium fresh mushrooms, quartered
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 556
- Carbohydrate: 47g
- Fat: 35g
- Fiber: 3g
- Protein: 16g
- Sugar: 4g
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