Butternut Alfredo Pasta
Servings 2
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
Instructions
- Preheat your oven to 400°F (200°C). 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, almond 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.
