Creamy Spinach & Hidden Butternut Squash Alfredo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety pasta sauce made with pureed butternut squash and spinach, seamlessly blended to hide veggies while delivering rich, dairy-forward flavor. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs fettuccine, butternut squash puree, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz (340g) fettuccine, and cook for 10 minutes until al dente; drain and reserve 1/2 cup pasta water.
  2. Step 2: In a medium saucepan over medium heat, melt 2 tbsp (30g) butter. Add 1 cup (240g) butternut squash puree and 1/2 cup (120ml) heavy cream, stirring until smooth and warmed through, about 3 minutes.
  3. Step 3: Stir in 1/2 cup (56g) grated Parmesan cheese until melted and the sauce thickens, about 2 minutes; add 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
  4. Step 4: Add 1 cup (30g) chopped fresh spinach and cook for 1 minute until wilted.
  5. Step 5: Add the drained pasta and 1/4 cup reserved pasta water to the saucepan, tossing vigorously until the pasta is evenly coated and the sauce is creamy and glossy.
  6. Step 6: Serve immediately while hot.

Related recipes