Fettuccine Alfredo With Butternut Squash & Mushrooms Recipe on Food52

Name: Fettuccine Alfredo With Butternut Squash & Mushrooms Recipe on Food52
Ingredients: 3 tablespoons unsalted butter; 2 cups chopped cremini mushrooms, in pieces roughly the size of beans; 1 large yellow onion, finely diced (about 2 cups); 2 teaspoons (heaping) kosher salt, plus 1 large pinch; 1/2 teaspoon freshly cracked black or white pepper; 1 1/2 pounds chopped butternut squash, seeds and skin removed, in roughly 3/4-inch cubes; 1 cup white wine; 3/4 cup heavy cream; 1 pinch ground nutmeg; 1/2 pound (dried) fettuccine noodles; 1/4 cup water, room temperature; 1 cup grated Parmesan (tightly packed, about 2.5 ounces), plus more for serving

"This is one of my favorite ways to get a big bowl of creamy, comforting, meat-free pasta on the table in under 30 minutes. (Believe me, I was surprised to be able to cook perfectly al dente noodles in the Instant Pot, too!) I'm an ardent fan of butternut squash, which features prominently here. I like to pair it with crispy, browned cremini mushrooms, but you can riff to your heart's desire—smashed and browned chickpeas would be nice, as would be bacon or pancetta, if that's more your style!..."

INGREDIENTS

•

3 tablespoons unsalted butter

•

2 cups chopped cremini mushrooms, in pieces roughly the size of beans

•

1 large yellow onion, finely diced (about 2 cups)

•

2 teaspoons (heaping) kosher salt, plus 1 large pinch

•

1/2 teaspoon freshly cracked black or white pepper

•

1 1/2 pounds chopped butternut squash, seeds and skin removed, in roughly 3/4-inch cubes

•

1 cup white wine

•

3/4 cup heavy cream

•

1 pinch ground nutmeg

•

1/2 pound (dried) fettuccine noodles

•

1/4 cup water, room temperature

•

1 cup grated Parmesan (tightly packed, about 2.5 ounces), plus more for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes