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- 8 oz fettuccine pasta - 2 cups butternut squash, peeled and cubed - 1 cup vegetable broth - 1 cup unsweetened almond milk These main ingredients create a rich and creamy base for your sauce. The butternut squash adds a natural sweetness and smooth texture. Fettuccine pasta is perfect for holding the sauce. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/4 teaspoon nutmeg - 1/4 cup nutritional yeast - Salt and pepper to taste Flavor enhancers elevate the dish. Olive oil gives a nice richness. Garlic adds depth of flavor, while nutmeg brings warmth. Nutritional yeast gives a cheesy taste without dairy. Don’t forget to season with salt and pepper to balance flavors. - Fresh parsley, chopped Garnish makes your dish look vibrant. Fresh parsley adds a pop of color and freshness. It also brings a slight herbal taste that complements the creamy sauce. A simple garnish can really enhance the meal's appeal. - Bring salted water to a boil in a large pot. - Add 8 oz fettuccine pasta and cook until al dente, about 8-10 minutes. - Drain the pasta, saving 1/2 cup of pasta water. Set the pasta aside. - In a medium saucepan, combine 2 cups cubed butternut squash and 1 cup vegetable broth. - Bring to a boil over medium-high heat, then reduce the heat. - Simmer until the squash is fork-tender, which takes about 15-20 minutes. - Carefully transfer the cooked squash and broth into a blender. - Add 1 cup unsweetened almond milk, 2 tablespoons olive oil, 2 minced garlic cloves, 1/4 teaspoon nutmeg, and salt and pepper. - Blend until the mixture is silky smooth and creamy. Taste and adjust seasoning. - Pour the creamy butternut squash mixture back into the saucepan. - Heat over low to medium heat, stirring often. - If the sauce is too thick, add small amounts of reserved pasta water until you reach the desired consistency. - Gently add the cooked fettuccine to the saucepan with the sauce. - Toss the pasta until it’s evenly coated with the sauce. - Allow it to warm through for about one minute to enhance flavors. - Dish out the creamy butternut squash Alfredo pasta onto plates or into shallow bowls. - Garnish with freshly chopped parsley for color and flavor. - Checking for doneness: To know if your pasta is ready, taste a piece. It should be soft but still have a little bite. This is called al dente. - Importance of reserving pasta water: Always save some pasta water before draining. This starchy water helps your sauce stick to the pasta and adds creaminess. - Adjusting thickness and flavor: If your sauce is too thick, add a bit of the reserved pasta water. This helps create a silky texture. For flavor, taste your sauce. Add more salt, pepper, or nutritional yeast as needed. - Tips for blending smoothly: When blending, start at a low speed. Gradually increase the speed to ensure a smooth and creamy sauce. If your blender struggles, add a splash of almond milk to help. - Best practices for storing leftovers: Store leftovers in an airtight container. This keeps the pasta fresh for about 3-4 days in the fridge. - Reheating methods for quality retention: To reheat, add a splash of almond milk to the pasta. Heat it on the stove over low heat, stirring gently. This keeps the sauce creamy and prevents it from drying out. {{image_4}} You can easily change up this recipe with different pasta. Try penne or gluten-free pasta if you prefer. They work just as well and taste great. For the milk, almond milk is a favorite, but you can also use oat or soy milk. Each milk adds its unique flavor. Experiment to find your favorite! Want to boost the protein? Add chickpeas or tofu to your dish. They blend well and keep the meal filling. Spices can also take your pasta to the next level. Add a pinch of cayenne for heat or smoked paprika for a savory twist. These small changes can create a whole new taste. This dish is not just for butternut squash. You can use other seasonal veggies too. Try pumpkin in the fall or zucchini in the summer. Each option offers a fresh taste. Also, think about holidays. For Thanksgiving, add sage or cranberries for a festive flair. For spring, toss in some fresh peas. Each season brings new flavors to explore! To keep your creamy butternut squash Alfredo pasta fresh, use airtight containers. Glass containers are great, but plastic works too. Store the pasta in the fridge for up to three days. This keeps the dish tasty and safe. If you want to freeze the pasta, let it cool first. Then, place it in freezer-safe bags or containers. Squeeze out the air to avoid freezer burn. You can freeze it for up to three months. To enjoy later, thaw it in the fridge overnight. Reheat it in a pan over low heat. Add a splash of almond milk to keep it creamy. Look for signs that the dish has gone bad. If it smells off or has a weird color, toss it. To use leftovers creatively, try mixing the pasta into soups or casseroles. You can also add it to salads for a fun twist. This way, nothing goes to waste! To make this dish vegan, use plant-based milk, like almond milk. The nutritional yeast gives a cheesy taste without any dairy. Olive oil and garlic add richness, making the sauce creamy and flavorful. There are no animal products in this recipe, so it’s perfect for vegan diets. Yes, you can use fresh butternut squash. Just peel and cube it first. Fresh squash gives a bright flavor. If you are short on time, canned squash works too. Both options will make a tasty sauce, but fresh has a bit more texture. This pasta goes well with many sides. Try a simple green salad with a light dressing. Garlic bread is another great choice. You can also serve roasted veggies for color and crunch. If you want more protein, add grilled chicken or chickpeas. To make this dish gluten-free, use gluten-free fettuccine. There are many brands available in stores. Check the ingredients to ensure they fit your needs. You can also use zucchini noodles for a low-carb option. Adjust the cooking time for the noodles if needed. In this blog post, we explored a simple yet tasty creamy butternut squash Alfredo pasta. We covered ingredients, step-by-step cooking instructions, and tips for perfecting your dish. Now you can easily impress your friends and family with this meal. Remember, you can customize it with different flavors or seasonal vegetables. Don't hesitate to store leftovers or get creative with new variations. Enjoy making this dish and sharing it with loved ones!

Creamy Butternut Squash Alfredo Pasta

Indulge in a comforting bowl of creamy butternut squash Alfredo pasta that’s perfect for any occasion! This easy recipe combines fettuccine with a rich, velvety sauce made from roasted butternut squash, garlic, and nutritional yeast for a delightful cheesy flavor. In just 35 minutes, you can create a dish that's both healthy and satisfying. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

8 oz fettuccine pasta

2 cups butternut squash, peeled and cubed

1 cup vegetable broth

1 cup unsweetened almond milk (or any plant-based milk of your choice)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

1/4 cup nutritional yeast (for a delightful cheesy flavor)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving 1/2 cup of pasta water for later use, and set the pasta aside.

    Prepare the Butternut Squash: In a medium saucepan, combine the cubed butternut squash and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Allow the squash to cook until it's fork-tender, which should take about 15-20 minutes.

      Blend the Sauce: Once the butternut squash is cooked, carefully transfer it along with the broth into a blender. Add in the almond milk, olive oil, minced garlic, nutmeg, nutritional yeast, and a pinch of salt and pepper. Blend the mixture until it becomes silky smooth and creamy. Taste and adjust the seasoning to your preference.

        Heat the Sauce: In the same saucepan used for the squash, pour in the creamy butternut squash mixture. Heat it over low to medium heat, stirring occasionally. If the sauce is too thick, stir in small amounts of the reserved pasta water until you reach your desired consistency.

          Combine the Pasta and Sauce: Gently add the cooked fettuccine to the saucepan with the creamy sauce. Toss the pasta in the sauce until it’s evenly coated. Allow it to warm through for an additional minute, enhancing the flavors.

            Serve and Garnish: Dish out the creamy butternut squash Alfredo pasta onto plates or into shallow bowls. Sprinkle with freshly chopped parsley for a pop of color and flavor.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: Serve the pasta elegantly in shallow bowls, adding an extra sprinkle of nutritional yeast on top for that cheesy finish. Consider garnishing with a few roasted pieces of butternut squash for an attractive and colorful touch. Enjoy your delicious meal!