Butternut-squash-pea-alfredo

Butternut squash and pea Alfredo

Puréed squash gives this sauce its lovely golden colour — it's also a great way to add extra veg!

By , 27 April 2018

(26 votes)

Butternut squash and pea Alfredo
  • 15 Mins

  • Serves: 6

  • Price: 76p per serving

Nutritional Info
Each 328g serving contains
  • Energy

    1812KJ

    433KCAL

    22%
  • Fat

    8.5g

    low

    12%
  • Saturates

    4.3g

    low

    22%
  • Sugars

    6.5g

    low

    7%
  • Salt

    0.13g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 562kJ/132kcal.
Ingredients
  • 2 x 250g packs Asda Free From Tagliatelle
  • 150g frozen peas
  • 300g frozen butternut squash chunks
  • 2tsp rapeseed oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • Few sprigs thyme leaves, plus extra to garnish
  • 150ml Asda 50% Less Fat Crème Fraîche
  • 40g Parmesan, grated
  • Juice ½ lemon
Method
  • Bring a pan of water to the boil and cook the tagliatelle for 9-10 mins until almost tender. Add the peas, cook for 2 mins and drain well.

  • While the pasta is cooking, put the squash in a separate pan, pour on boiling water and bring to a simmer. Cook for 8 mins, then drain.

  • Meanwhile, heat the oil in a frying pan on medium. Cook the onion for 5 mins. Add the garlic and thyme and cook for 2 mins.

  • Add the squash, remove from the heat and blitz with a handheld blender until smooth. Stir through the crème fraîche and half the Parmesan, then season with black pepper.

  • Return to the heat. Bring to a simmer then add the lemon juice along with the drained pasta. Stir to coat.

  • Divide between 6 plates and sprinkle with the rest of the Parmesan, the extra thyme and black pepper.