Many moons ago, when I still ate dairy, Fettuccine Alfredo was one of my favorite dishes. So, it makes me very happy to finally have a pasta dish that’s as creamy as the original. This dish is delicious! It’s creamy and pretty and warming and silky. I used a sprouted grain fettuccine to make it even healthier and we all loved it.
Butternut squash, aside from tasting great and being a great welcome to autumn, is really good for you. It’s actually a good fever reducer, can lessen stomach pain and can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.
Recipe adapted from: Cookie + Kate —sisaaacs1
extra-virgin olive oil
red onion, chopped
garlic cloves, chopped
butternut squash, cubed
dried hot red pepper flakes
sea salt and black pepper, to taste
sprouted grain fettuccine, or your favorite pasta
parmesan cheese for serving (optional)
In This Recipe
Heat the oil over medium heat in a large sauté pan with sides. Add the onion, garlic, squash, red pepper flakes, and salt and pepper to taste. Saute, stirring often, about 10 minutes or until the veggies start to soften a bit.
Pour in the broth and reduce the heat to low. Simmer until the squash is tender, about 20 minutes.
Meanwhile, boil the pasta until it is al dente. Drain, reserving about 1 cup of the pasta cooking liquid.
When the squash is tender, puree the mixture in batches in a high-speed blender. Be careful — the mixture is hot — hold a dish towel tightly over the top of the blender instead of using the regular cover so that steam can escape any you don’t burn yourself. Blend until smooth and silky.
Pour the sauce back into the pan and gently stir in the cooked pasta, adding some of the reserved pasta water if it’s too thick. Enjoy!