Creamy Pasta with Butternut Squash and Prosciutto

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

Cook Time 1

Servings

Calories 417kcal

Author Steph

Equipment

sheet pan
large pot
blender

Ingredients

4 cups butternut squash cubed
olive oil spray
1 tsp kosher salt
fresh cracked pepper
1 tsp garlic powder
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
3/4 cup fat free half and half
2 shallots
6 slices prosciutto di parma
1/4 cup walnuts
8 oz fettucine weighed 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)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition