You know I'm always freezing pureed summer squash at the end of the season, and then it just sits in the freezer getting freezer-y tasting. You can use the same amount of any squash puree--canned pumpkin, butternut squash, whatever--to give this sauce some heft and an extra infusion of veggies. Think of it as a cheesy smoothie for your pasta...or maybe not...
Squash Alfredo with Fettucine
12 oz box fettucine
2 tablespoons butter
3 cloves of garlic, minced
1 cup pureed squash
1 cup plain almond (or other) milk
½ cup grated parmesan cheese
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
2 cups pack baby spinach leaves
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender. Drain, reserving 1/2 cup of the cooking liquid, and set aside.
Meanwhile, in large skillet, melt the butter over medium heat and cook garlic for about 30 seconds.
Then, whisk to combine in the squash and milk. Add in the grated parmesan, salt and pepper. Let the sauce simmer for about 5 minutes. Stir in the spinach and continue to cook until leaves are wilted.
Add the pasta to the sauce and stir to coat. If it's too thick to spread evenly through the pasta, you can add a little of the cooking liquid, a couple tablespoons at a time, until it's smooth. Top with fresh parley and parmesan for garnish.