Butternut squash lends its creaminess to this light pasta dish.
Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-alfredo-pasta-3757763
Butternut Squash Alfredo Pasta
Recipe courtesy of Food Network Kitchen
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups total)
1/2 teaspoon freshly grated nutmeg, plus more for serving
Kosher salt1 pound fettucine
2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
Special equipment: an immersion blender
Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
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