Change up pasta night with this lighter version of alfredo (with a twist).
Nothing hits the spot quite like a warm plate of pasta dripping in creamy alfredo sauce. But if you’re looking for something lighter, this version delivers, without sacrificing taste. This tasty meal features a cozy season favorite you’re probably not expecting — butternut squash.
- 1 lb. whole wheat pasta (penne, elbows, linguine)
- 4 cups frozen winter squash puree or 5 cups fresh cubed squash, steamed
- 1 cup 1% milk
- ¾ cup grated Parmesan cheese
- ¾ tsp. nutmeg
- 1 tsp. salt
- ½ tsp. pepper
- Grated parmesan cheese for garnish
Makes 8 servings.
- Cook the pasta according to directions on the box and set aside.
- Steam the squash or thaw the frozen squash puree.
- In a large food processor or blender, blend together the squash, cheese, milk, nutmeg, salt and pepper. Season to taste and add more milk if needed.
- In a large saucepan, combine the sauce and pasta. Stir to coat.
- Sprinkle with fresh Parmesan before serving.
Optional serving ideas
- Toss with fresh sage, rosemary, thyme, garlic or basil.
- Top with sautéed tofu, white beans, grilled chicken or shrimp.
- Add sautéed fresh spinach, kale or mushrooms.