Butternut Alfredo Pasta

Name: Butternut Alfredo Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 butternut squash (peeled, seeded, & cubed); 8 oz high-protein pasta; 1 tbsp olive oil; 2 cloves garlic (minced); 1 cup milk; 1/2 cup low-fat Greek Yogurt; 1/4 cup parmesan cheese; 1/8 tsp nutmeg; salt and pepper (to taste); favorite cheeses (for topping)

Dinner

Kelton Maloy · ★★★★★

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PREP 20 min · COOK 25 min · SERVES 2

2 SERV

EASY

20 min

25 min

Ingredients

0 of 10 gathered

1 butternut squash (peeled, seeded, & cubed)

8 oz high-protein pasta

1 tbsp olive oil

2 cloves garlic (minced)

1 cup milk

1/2 cup low-fat Greek Yogurt

1/4 cup parmesan cheese

1/8 tsp nutmeg

salt and pepper (to taste)

favorite cheeses (for topping)

Method

Preheat your oven to 400°F. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until the squash is tender and slightly caramelized.

Cook the pasta according to the package instructions in a pot of boiling salted water until al dente. Drain and set aside.

In a blender or food processor, combine the roasted butternut squash, minced garlic, milk, Greek yogurt, Parmesan cheese, nutmeg, salt, and pepper. Blend until smooth and creamy.

Heat a large skillet over medium heat. Pour the butternut Alfredo sauce into the skillet and cook for a few minutes until heated through. Add the cooked pasta to the skillet and toss until the pasta is coated evenly with the sauce.

If desired, add grilled chicken breast or tofu cubes to the pasta for an extra protein boost. Cook until heated through.

Divide the Butternut Alfredo Pasta into serving plates.Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.