Recipes
Butternut squash and pea Alfredo
Puréed squash gives this sauce its lovely golden colour — it's also a great way to add extra veg!
Puréed squash gives this sauce its lovely golden colour — it's also a great way to add extra veg!
(37 votes)
Cook: 15 Mins
Serves: 6
Price: 76p per serving
Nutritional Information
Each 328g serving contains
Energy
1843kj
433kcal
1843kj
433kcal
22%
Fat
8.5g
8.5g
Med
12%
12%
Saturates
4.3g
4.3g
Med
22%
22%
Sugars
6.5g
6.5g
Med
7%
7%
Salt
0.13g
0.13g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
562kj/134kcal
Typical energy values per 100g:
562kj/134kcal
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
1
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.
2
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.
3
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.
4
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.
5
Return to the heat. Bring to a simmer then add the lemon juice along with the drained pasta. Stir to coat.
6
Divide between 6 plates and sprinkle with the rest of the Parmesan, the extra thyme and black pepper.