Butternut Squash and Goat Cheese Alfredo

Delicate pasta is coated with a succulent Alfredo made from sweet butternut squash and tangy, creamy goat cheese. Peas add a bright pop of flavor and an earthy freshness that is complimented by a hint of hot red pepper flakes. Whether you are craving Alfredo but don't want all the fat and calories or if you just want a classic fall pasta that is bursting with flavor, bring this dish to your table tonight and light up the evening.

Butternut Squash and Goat Cheese Alfredo
Serves 4     Serving Size: about 1c.          Calories/serving: 343

Ingredients:

• 14 oz raw butternut squash flesh, cubed
• 8oz (1/2lb) uncooked pasta of your choice, preferably whole wheat
• 1c. frozen (thawed) or fresh peas
• 1/4tsp salt
• 1/4tsp pepper
• 1/2tsp red pepper flakes 
• 6oz nonfat Greek or nonfat plain yogurt
• 2oz fresh goat cheese
• 5tbl vegetable broth

Instructions

1. Cook the butternut squash cubes until very tender: either microwave for about 5 minutes or in the oven at 400F for approximately 25 minutes.
2. Meanwhile, boil water for the pasta and cook according to package directions (skipping any oil). In a large bowl, combine peas and pasta and set aside.
3. To make the alfredo: In a food processor, combine cooked butternut squash, salt, pepper, red pepper flakes, yogurt, and goat cheese. Pulse until everything is very well pureed, and then add vegetable broth 2tbl at a time until it reaches your desired consistency.
4. Toss pasta with sauce and serve.