December 2, 2012

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

  • 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
  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.


  1. This looks FANTASTIC! You have quite the talent girl WOW!
    Your friend,

    1. Awwww, thanks girl! I just LOVE pasta!!


Every comment makes me smile! :)

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