Squash Fettuccine Alfredo

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

What's for Dinner? Squash Fettuccine Alfredo, on the table in 30 minutes. Delicious and nutritious weeknight meal the whole family will enjoy.

  • Prep time 30 minutes
  • Portion size 4 servings


Fried Sage Leaves:


In large saucepan, heat oil over medium heat; cook shallot and garlic, stirring, until softened, about 5 minutes. Add squash and 1 cup water; cover and cook until squash is tender, about 10 minutes. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain well.

In food processor, purée vegetables. Add Parmesan, cream and herbes de Provence; blend well. Season with salt and pepper.

In large bowl, combine pasta and squash purée, stirring in enough of the reserved cooking liquid to coat well. Divide pasta among plates; sprinkle with Parmesan. Garnish with sage leaves.

Fried Sage Leaves 

In small frying pan, heat olive oil over medium-high heat; cook sage leaves, stirring, until crisp, about 30 seconds. Using fork, carefully transfer sage leaves to paper towel-lined plate. 

Nutritional facts PER SERVING: about

  • Calories 520
  • Total fat 11 g
  • Saturated fat 4 g
  • Cholesterol 20 mg
  • Sodium 250 mg
  • Total carbohydrate 87 g
  • Fibre 6 g
  • Sugars 6 g
  • Protein 18 g
  • Iron 4 mg
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Lunch & Dinner

Squash Fettuccine Alfredo