Pasta Pumpkin Alfredo
Serves 8
Preparation: 15 mins
Cooking: 50 mins
This dish is quite rich and suited to a cold Winter's evening -real comfort food!
Ingredients300g Tagliatelle or 8-12 ounces DeLallo fettuccine egg pasta
2 tablespoons butter
5 garlic cloves, minced
Sage leaves or other fresh herbs (optional)
1 Butternut Squash (or a can of pumpkin puree)
2½ cups heavy whipping cream/ 450g Greek style plain yoghurt
½ cup grated Parmesan cheese
To Garnish
Slices of Parma Ham
Parmesan Shavings
AND THIS IS WHAT YOU DO……
- Pre-heat the Oven to 180C.
- Cut the Butternut Squash in half length ways, then score the top in a diamond pattern with a sharp knife and then place in a roasting pan and drizzle with olive oil and seasoning. Roast for approx 40 mins or until soft - check with a knife and do not burn.
- Cook the fettuccine/tagliatelle according to package directions.
- Reserve 1 cup of the cooking liquid in case you want to thin out your sauce. I kept all the liquid and added a bit extra.
- Heat the butter over medium heat. Add the garlic and saute until soft and fragrant.
- Add the pumpkin and heavy whipping cream/or yoghurt. Simmer until slightly thickened.
- Add the cheese and stir to combine.
- Toss the pasta in the sauce and thin as needed using the reserved cooking liquid.
- Top with additional Parma and season to taste (I used at least one teaspoon coarse sea salt).
- Serve immediately. ♡