Fettuccine with Butternut Squash Alfredo Sauce

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (12 ounce) package dry fettuccine pasta
• 1 cup mashed cooked butternut squash
• 1 medium zucchini, quartered and sliced
• 1 medium Squash, summer, yellow, raw
• 6 medium fresh mushrooms, quartered
• 0.5 cup milk
• 0.66666668653488 cup grated Parmesan cheese
• 0.125 teaspoon ground nutmeg
• 0.5 cup salted butter, cubed

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.