Creamy pasta with butternut squash, salty prosciutto, caramelized shallots, and crisp walnuts. Creamy pasta with butternut squash and prosciutto is the perfect fall pasta - creamy fettuccine gets a kick of flavor and texture with some extra ingredients. You will never believe this indulgent pasta is macro friendly.
Course main course
Cuisine Italian
Keyword butternut squash, pasta, prosciutto
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Servings 4
Calories 417kcal
Author Steph
Equipment
sheet pan
large pot
blender
Ingredients
4cupsbutternut squashcubed
olive oil spray
1tspkosher salt
fresh cracked pepper
1tspgarlic powder
1/4tspground nutmeg
1/4tspcayenne pepper
3/4cupfat free half and half
2shallots
6slicesprosciutto di parma
1/4cupwalnuts
8ozfettucineweighed raw
Instructions
Preheat oven to 450F. T
Toss the cubed squash with olive oil spray, the salt, garlic powder, pepper, nutmeg and cayenne. Roast on a sheet pan for 35-45 minutes or until tender.
Roast on a sheet pan for 35-45 minutes or until tender.
Meanwhile cook the pasta in boiled salted water according to package directions.
When the pasta is done, drain the pasta and set aside- reserve 1 cup of pasta water in case you need it later.
Slice the shallots and chop the prosciutto.
Sauté the shallots and prosciutto in olive oil spray until crispy and browned.
Set aside and add the walnuts. Toss to combine.
Add the cooked butternut squash to a blender with the half and half, purée.
Add the purée to the cooked pasta and toss to coat. If it seems too thick, add some of the reserved pasta water, 1/4 cup at a time.
Place the pasta on a serving dish and top with the prosciutto, shallot and walnut mixture. Taste for seasoning.
Notes
WW Points:
9 WW points (all plans)
3 WW points (purple - if you use whole wheat pasta)