Butternut Squash Alfredo Pasta
This creamy and decadent pasta is made with roasted butternut squash and garlic. and cottage cheese for a healthy variation of alfredo! A perfect cozy meal that comes together in less than 30 minutes.
Servings: 6
Ingredients
- 3 cups Diced butternut squash
- 3 cloves Garlic
- 1 tbsp Olive oil or avocado oil
- 1 cup Cottage cheese
- 1 cup Chicken broth or vegetable broth
- 1/2 tsp Sea salt (+ more to taste)
- 16 oz Pasta
- Cracked black pepper
- 1/2 cup Fresh parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Arrange the cubed butternut squash onto a large sheet pan. Slice the cloves of garlic, or chop the garlic. Mix the oil with the garlic and toss with butternut squash so that everything is evenly coated.
- Transfer to the oven and roast for 25 minutes, or until butternut squash is soft and golden brown. Remove from oven.
- While butternut squash is roasting, prepare your pasta according to package directions (10 - 15 minutes).
- Place the roasted butternut squash and garlic into a blender. Add the cottage cheese, broth, and salt. Blend until completely smooth, adding a little water or broth to thin it out if needed.
- Pour sauce over the prepared pasta and top with cracked black pepper, salt to taste, and fresh parmesan. Fresh basil is also a great option! Serve immediately.
Nutrition
Calories: 393kcal | Carbohydrates: 67g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 546mg | Potassium: 470mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7534IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 2mg