Susie Drage
Music, Art & Cookery
Pasta Pumpkin Alfredo

PASTA PUMPKIN ALFREDO
Serves 8
Ingredients
300g 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
Slices of Parma Ham to Garnish
Parmesan Shavings to Garnish
AND THIS IS WHAT YOU DO……
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Pre-heat the Oven to 180C.
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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.
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Cook the fettuccine/tagliatelle according to package directions.
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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.
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Heat the butter over medium heat. Add the garlic and saute until soft and fragrant.
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Add the pumpkin and heavy whipping cream/or yoghurt. Simmer until slightly thickened.
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Add the cheese and stir to combine.
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Toss the pasta in the sauce and thin as needed using the reserved cooking liquid.
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Top with additional Parma and season to taste (I used at least one teaspoon coarse sea salt).
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Serve immediately. ♡
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