Butternut Squash Alfredo Pasta

Butternut squash Alfredo pasta blends creamy squash, garlic, cream, and Parmesan into a smooth stovetop sauce for an easy vegetarian dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz pasta
• 2 cups cooked butternut squash
• 0.5 cup heavy cream
• 0.5 cup parmesan cheese
• 2 garlic cloves
• 2 tbsp unsalted butter
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup reserved pasta water

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 10 min)
2. Add the cooked squash, cream, Parmesan, garlic, salt, and pepper to a blender. Blend until completely smooth. (about 3 min)
3. Melt the butter in the empty pot over medium-low heat. Pour in the squash mixture and warm gently for 3 to 4 minutes, stirring often; do not boil. (about 4 min) — Medium-low
4. Add the drained pasta and toss in the warm sauce. Add reserved pasta water a few tablespoons at a time until glossy and evenly coated, then cook for 1 minute. (about 1 min) — Low
5. Serve immediately with additional Parmesan and black pepper if desired.