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–+ servings

Butternut Alfredo Pasta

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.
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