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To make this dish, you need fresh and simple ingredients. Here’s what you will use: - 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) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1/4 cup nutritional yeast (for a cheesy flavor) - Fresh parsley, chopped, for garnish These ingredients blend well to create a creamy and flavorful sauce. Garnishes add a nice touch and can enhance the taste. Here are some options: - Extra nutritional yeast for a cheesier finish - Roasted butternut squash pieces for crunch - Crushed red pepper for a spicy kick - Toasted pine nuts or walnuts for added texture - Lemon zest for a fresh, bright flavor Feel free to mix and match based on your taste! You can adjust this recipe to fit different diets. Here are some ideas: - Use gluten-free pasta for a gluten-free option. - Swap almond milk with soy milk or oat milk if needed. - Replace nutritional yeast with vegan cheese if you prefer. - For a nut-free version, use coconut milk instead of almond milk. These swaps keep the taste great while meeting dietary needs! Start by boiling water in a large pot. Add a pinch of salt to enhance flavor. Once the water boils, add 8 oz of fettuccine pasta. Cook it according to the package instructions until it’s al dente. This usually takes about 8 to 10 minutes. Stir the pasta occasionally to prevent sticking. Once done, drain the pasta in a colander. Don’t forget to save about 1/2 cup of the pasta water for later. Set the pasta aside while you prepare the sauce. Next, grab a medium saucepan and add 2 cups of cubed butternut squash. Pour in 1 cup of vegetable broth. Bring this to a boil and then reduce the heat to a simmer. Cook the squash until it’s tender, which will take around 15 to 20 minutes. Once it’s soft, transfer the squash and broth into a blender. Add 1 cup of unsweetened almond milk, 2 tablespoons of olive oil, 2 cloves of minced garlic, and 1/4 teaspoon of nutmeg. Blend all the ingredients until they form a smooth and creamy sauce. Taste and adjust the seasoning with salt and pepper as needed. Now, take the same saucepan you used for the squash. Pour in the creamy butternut squash sauce and heat it over low to medium heat. If your sauce seems too thick, add a little of the reserved pasta water until it reaches the right consistency. When the sauce is warm, add the cooked fettuccine pasta to the saucepan. Toss the pasta gently until it’s well-coated with the sauce. Cook everything together for about one more minute. This step helps the flavors meld beautifully. Serve the pasta hot, garnished with chopped parsley for a fresh touch. Enjoy your delightful meal! To get the creamiest sauce, use ripe butternut squash. It adds sweetness and depth. Cook the squash until it is very soft. The longer it cooks, the creamier your sauce will be. When blending, make sure to mix it well. A smooth blend helps create that rich texture. If the sauce feels thick, add some reserved pasta water. This keeps the sauce light and silky. Taste and adjust the seasoning as needed. Store any leftover pasta in an airtight container. This keeps it fresh for up to three days. Before storing, let it cool down to room temperature first. To reheat, add a splash of almond milk. This helps bring back the creamy texture. If you want to freeze it, separate the sauce from the pasta. Frozen sauce can last up to three months. Just thaw it in the fridge overnight before reheating. For a beautiful presentation, use shallow bowls. Plate the pasta in the center, creating a nice mound. Sprinkle extra nutritional yeast on top for a cheesy look. Add some pieces of roasted butternut squash around the pasta. This adds color and makes the dish pop. Finishing with fresh parsley adds a nice touch. It looks great and adds a fresh flavor. Enjoy your delicious creation! {{image_2}} You can easily add protein to this dish. Chickpeas are a great choice. They add a nice texture and healthy fiber. Simply rinse and drain a can of chickpeas. Toss them in with the pasta for a boost. Tofu is another option. You can cube it and sauté it in olive oil until golden. This adds a rich flavor and extra protein. Fettuccine works well, but you can use other pasta too. Penne or farfalle are fun choices. They hold the sauce well and bring different shapes. Whole wheat pasta adds fiber and a nutty taste. Gluten-free pasta is also an option if needed. Just cook it according to the package directions. To make this dish even tastier, think about herbs and spices. Fresh basil or thyme can brighten the flavor. You can also sprinkle in some red pepper flakes for heat. A squeeze of lemon juice adds freshness. Experiment with what you like best! To keep your creamy butternut squash Alfredo pasta fresh, place it in an airtight container. Make sure to let the pasta cool to room temperature before sealing. If you store it properly, it can last in the fridge for up to three days. When you are ready to enjoy the leftovers, use a pan on low heat. Add a splash of vegetable broth or almond milk to help loosen the sauce. Stir occasionally to heat evenly. Avoid using the microwave if you want to keep the creaminess intact. You can freeze this dish for longer storage. Place cooled pasta in a freezer-safe bag or container. Remove as much air as possible to prevent ice crystals. It will stay good for up to three months. To reheat, thaw it overnight in the fridge and use the pan method described above. Yes, you can! While butternut squash gives a sweet taste, you can try others. Acorn squash or pumpkin can work well, too. Each type brings a unique flavor. Just be sure to adjust cooking time based on the squash you pick. For example, pumpkin may cook faster, so watch it closely. Absolutely! This recipe is completely vegan. It uses almond milk and nutritional yeast for creaminess and flavor. You can enjoy this dish without any animal products. If you want to add more protein, consider using plant-based proteins like chickpeas or tofu. They mix well without changing the dish's essence. To make this dish gluten-free, simply swap the fettuccine for gluten-free pasta. Many brands offer great options, like brown rice or chickpea pasta. Just cook them according to the package instructions. The creamy butternut squash sauce remains gluten-free as it is! Enjoy your meal without worry. This post covered how to make creamy butternut squash Alfredo pasta. We discussed key ingredients, cooking steps, and helpful tips. You learned how to customize the dish to fit your diet and enhance flavors. Proper storage methods ensure your pasta stays fresh and delicious. In the end, this recipe is versatile and easy to prepare. Enjoy making it for yourself or loved ones!

Creamy Butternut Squash Alfredo Pasta

Indulge in the creamy goodness of Butternut Squash Alfredo Pasta, a delicious twist on a classic dish! This easy recipe features fettuccine tossed in a smooth, cheesy sauce made from roasted butternut squash, garlic, and nutritional yeast. Perfect for a cozy dinner, this dish is not only comforting but also plant-based. Don't wait, click through to discover how to make this delightful recipe and impress your dinner guests!
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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)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

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

Fresh parsley, chopped, for garnish

Instructions
 

Begin by cooking the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

    In a medium saucepan, combine the cubed butternut squash and vegetable broth. Bring to a boil and reduce to a simmer. Cook until the squash is tender, about 15-20 minutes.

      Once cooked, transfer the squash and broth to a blender. Add the almond milk, olive oil, minced garlic, nutmeg, nutritional yeast, salt, and pepper. Blend until the mixture is completely smooth and creamy. Adjust seasoning as necessary.

        In the same saucepan used for the squash, add the creamy butternut squash mixture and heat over low to medium heat. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

          Add the cooked fettuccine to the saucepan with the creamy sauce and toss until the pasta is well-coated. Cook for an additional minute to warm through.

            Serve hot, garnished with freshly chopped parsley.

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

                - Presentation Tips: Plate the pasta in shallow bowls and sprinkle additional nutritional yeast on top for a cheesy finish. Add a few pieces of roasted butternut squash for an attractive garnish. Enjoy!