Want a fall-ish dish that is easy and quick to whip up?? This pasta is packed with flavor and so delicious. It would make an easy weeknight dinner!
Butternut Squash Alfredo Pasta
Ingredients
- 10 oz. Spaghetti
- 2 Tbsps olive oil
- 1 Cup butternut squash, mashed
- 2 Tbsps heavy cream
- 2 Tbsps evaporated milk
- ½ Onion, chopped
- ½ Cup parmesan cheese
- 2 Garlic cloves, minced
- 1 Bay leave
- Salt and pepper to taste
Directions
- In a pot bring water to a boil, add the bay leave and spaghetti.
- Cook according the package indications until al dente and drain the pasta when done and leave it in the pot.
- While cooking the pasta, set a saucepan over medium heat, stir the olive oil, onion, garlic, and salt. Saute everything until the garlic is fragrant and the onion slightly soft.
- Add the butternut squash, heavy cream, evaporated milk, and almost all of the parmesan cheese. Cook for 10-15 min.
- Transfer to a food processor and turn it on until smooth.
- Transfer to the pot and mix with the pasta.
- Serve in bowls and top with the remaining parmesan cheese and black pepper.
Tip: If not on hand, swap the evaporated milk for regular milk.
Butternut Squash Alfredo Pasta
Ingredients
- 10 oz. Spaghetti
- 2 Tbsps olive oil
- 1 Cup butternut squash mashed
- 2 Tbsps heavy cream
- 2 Tbsps evaporated milk
- ½ Onion chopped
- ½ Cup parmesan cheese
- 2 Garlic cloves minced
- 1 Bay leave
- Salt and pepper to taste
Instructions
- In a pot bring water to a boil, add the bay leave and spaghetti.
- Cook according the package indications until al dente and drain the pasta when done and leave it in the pot.
- While cooking the pasta, set a saucepan over medium heat, stir the olive oil, onion, garlic, and salt. Saute everything until the garlic is fragrant and the onion slightly soft.
- Add the butternut squash, heavy cream, evaporated milk, and almost all of the parmesan cheese. Cook for 10-15 min.
- Transfer to a food processor and turn it on until smooth.
- Transfer to the pot and mix with the pasta.
- Serve on plates and top with the remaining parmesan cheese and black pepper.
- Serve with bread and enjoy.
For more recipe ideas, check out my RECIPE section!
Thank you, thank you. Read this email today and I have 2 butternut sitting on my kitchen counter right now. Can’t wait to try this. With reference to the substitution for evaporated milk, I have cashew milk I’m going to use – such an adventure!
This noodle dish is special. Drift Boss
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