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20 Minute Butternut Alfredo. Amazing veggie twist on a classic. Yum!
Serves: 4 Time: 20 minutes
Ingredients
290ml Double Cream
100g Parmesan Cheese, grated
1 Pack Fresh Egg Spaghetti
115g Butternut Squash, diced
1 Tablespoon Butter
Other Ingredients
1 Small Shallot, finely chopped
Pinch Fresh Nutmeg, grated (optional)
Method
Bring two large pots of salted water to boil. Add the spaghetti and cook according to package instructions. Save 100ml of the pasta water for later and drain once ready.
Pop the butternut squash in the other pan until tender. Once ready remove, drain and puree with a blender. Meanwhile, in a large non-stick pan, melt the butter over high heat. Add the shallots, and cook until translucent.
Next add the pureed butternut squash, nutmeg and cook for around 1 min. Next, add in the cream and bring to a low boil. Then reduce to simmer, stirring regularly for around 5 mins.
Next, stir in the cheese and cook until the sauce thickens, season to taste.
Finally add the spaghetti to the pan, tossing well. Here is where you can add that reserved pasta water to help loosen the sauce up more.
Serve and enjoy!
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Rosie ❤️
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