Butternut Pumpkins (also known as Butternut Squash) are a reliable crop in my garden, so I’m always on the lookout for different recipes to use them in. There are lots of Pumpkin Alfredo Pasta Sauce recipes online so I thought it would be a good thing to try. Alfredo Sauce is a rich, creamy Italian pasta sauce made from butter, cream, garlic and parmesan and usually served with fettucine pasta. Using pureed pumpkin and adding spinach and parsley is a great way to make it a bit healthier.
2 cups cooked pumpkin (can use frozen)
300g dried pasta
2 cloves garlic, minced
½ cup grated parmesan
Spinach (fresh or frozen)
Parsley (big handful to garnish)
Optional: you can also add spices to give a different flavour. Nutmeg is a traditional Italian addition.
Place the cooked pumpkin into a food processor and blend to a smooth puree.
Add the butter and garlic to a saucepan and cook over a medium heat for 2-3 minutes or until the garlic has softened.
Add the pumpkin puree to the saucepan, along with the cream and stir well to combine. Leave to simmer for 10-15 minutes or until thickened slightly, then season with salt and pepper to taste.
Meanwhile cook the pasta in boiling salted water according to the instructions on the pack.
Once the sauce has thickened, add the parmesan cheese along with the spinach and stir to combine. If using frozen spinach you will need to heat it a bit longer.
Then add the cooked pasta to the sauce and fold through with a spoon.
Serve immediately with a generous sprinkle of parsley.
You can make half the recipe or double it as required. It freezes well.