Fettuccine Alfredo With Butternut Squash & Mushrooms

January 20, 2019

Test Kitchen-Approved

Author Notes:

This is one of my favorite ways to get a big bowl of creamy, comforting, meat-free pasta on the table in under 30 minutes. (Believe me, I was surprised to be able to cook perfectly al dente noodles in the Instant Pot, too!) I'm an ardent fan of butternut squash, which features prominently here. I like to pair it with crispy, browned cremini mushrooms, but you can riff to your heart's desire—smashed and browned chickpeas would be nice, as would be bacon or pancetta, if that's more your style!

Ella Quittner

Serves: 3 or more
Cook time: 20 min


  • 3 tablespoons unsalted butter
  • 2 cups chopped cremini mushrooms, in pieces roughly the size of beans
  • 1 large yellow onion, finely diced (about 2 cups)
  • 2 teaspoons (heaping) kosher salt, plus 1 large pinch
  • 1/2 teaspoon freshly cracked black or white pepper
  • 1 1/2 pounds chopped butternut squash, seeds and skin removed, in roughly 3/4-inch cubes
  • 1 cup white wine
  • 3/4 cup heavy cream
  • 1 pinch ground nutmeg
  • 1/2 pound (dried) fettuccine noodles
  • 1/4 cup water, room temperature
  • 1 cup grated Parmesan (tightly packed, about 2.5 ounces), plus more for serving
In This Recipe


  1. Turn your multi-cooker on to its sauté setting. Add the butter, let it melt, and then add the mushrooms. Sauté until they’re browned all over, about 5 minutes. Remove them from the pot with a slotted spoon and set aside. Add the onions, squash, 2 heaping teaspoons salt, and pepper. Sauté a few more minutes, mixing every so often, until the onions are beginning to turn translucent.
  2. Add the wine. Pause for a few moments to let the wine come to a simmer, as you scrape up the browned bits on the bottom of the pan. Add the cream and nutmeg, stir, and let the mixture come back to a simmer. Take the uncooked noodles in a bundle and use your hands to break them in half, so you have noodles that are 1/2 the length of normal fettuccine. Add them to the pot of vegetables and liquid, along with 1/4 cup water, and stir to submerge the noodles as much as you can (it’s okay if they’re sticking out a tiny bit at the top—they'll slump into the liquid as they cook). Put the lid on the cooker and turn to pressure cook mode on high for 5 minutes (or for 6 minutes if you like your noodles more well-done, less al dente).
  3. Once the pressure cooking has finished, let the pressure release naturally for a few minutes before turning your steam valve to allow a quick release. Add the grated Parmesan, the reserved browned mushrooms, and the additional pinch of salt. Toss with the pasta and sauce until the cheese has melted and the sauce becomes a creamy, glossy coating to the noodles. (The fettuccine will cook a little more as you toss.) Let any softened chunks of squash that want to break up as you stir do so. Top individual bowls with more grated Parmesan.

More Great Recipes:
Pasta|American|Butternut Squash|Milk/Cream|Mushroom|Noodle|Onion|Parmesan|Vegetable|White Wine|Wine|Butter

Reviews (13) Questions (1)

13 Reviews

shayna February 12, 2019
Do you think I could do this with tagliatelle? I have some that's slow dried in those fancy little piles. The cook time is 8-10 minutes on the package, it just looks like it's wider (and maybe thinner?) than boxed fettuccine.<br />
Author Comment
Ella Q. February 12, 2019
Yes, I think that'd work. Keep me posted if you try it!
shayna February 13, 2019
It worked great! This is a terrific recipe. Picky toddler approved as well, which is always a plus.<br />
Author Comment
Ella Q. February 13, 2019
Great, I'm so happy you enjoyed it!
Heidi H. February 5, 2019
Just tried this - noodles were not cooked! Very sad family.
LEXI January 29, 2019
So amazing ... we made it with wild foraged porcinis we found and I added walnuts. Love it in the instant pot.
Author Comment
Ella Q. January 30, 2019
So glad you enjoyed, Lexi!
Jay January 29, 2019
Great recipe!! Homey enough to feel like grandma’s but sophisticated enough to wow company. Didn’t use the pot but that shouldn’t stop you either just double the cooking times. My next step is to “veganize” it. Cue the Young Frankenstein roof scene.
Author Comment
Ella Q. January 30, 2019
Thanks for the note, Jay! Glad you enjoyed.
Amy January 25, 2019
Question - what step is the squash added. Did I miss it in the instructions? Thinking it goes in when the pasta does? Would love to make this but want to make sure...Thanks!
Author Comment
Ella Q. January 26, 2019
Hi Amy! The squash gets added at the end of step 1: "Add the onions, squash, 2 heaping teaspoons salt, and pepper. Sauté a few more minutes, mixing every so often, until the onions are beginning to turn translucent." <br /><br />Hope you enjoy!
Kelsie January 24, 2019
Hi - is it possible to make this on the stove top or would it not cook evenly enough?
Author Comment
Ella Q. January 24, 2019
Hi Kelsie,<br /><br />You could totally make something similar on the stovetop. I'd crisp up the mushrooms and set aside, then sauté the onions, deglaze with wine, and add the squash and cream, and simmer until the squash is tender. (Meanwhile, make the pasta in another pot, and then mix into the sauce with the cheese and mushrooms when ready.) In theory you could also cook the noodles straight in the sauce (I do this a lot) but I haven't tested it on the stovetop with these liquid proportions, and it'd be a bit different because there's so little evaporation with the Instant Pot. So in other words, feel free, but just keep an eye on liquid levels as the noodles cook. <br /><br />Ella