A creamy butternut squash Alfredo sauce provides a wholesome, fall-inspired twist to this classic pasta dish.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
556 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.