Pumpkin Spaghetti(Yellow Squash) in Alfredo Sauce
by Editorial Staff
Pumpkin Vegetable Pasta Spaghetti with Italian Alfredo Cream Sauce is as delicious as traditional pasta but even healthier. Bake the pumpkin until tender and divide the pulp into fibers in the form of noodles. Toss with Alfredo’s aromatic sauce based on heavy cream, parmesan, white wine, and spices. Green peas add texture to the dish, while crispy Italian pancetta bacon brightens the flavor.
Cook: 40 mins
Servings: 4
Ingredients
- 1 small yellow squash (about 1.3 kg.)
- 120 g diced pancetta (about 3/4 cup)
- 1 small shallot, diced
- 1 teaspoon chopped fresh thyme
- 1/4 Art. dry white wine
- 1.5 tablespoon. heavy cream
- A pinch of grated nutmeg
- 1 tablespoon. frozen peas, defrost
- 0.5 tablespoon. grated parmesan (about 30 gr.)
- 2 tbsp finely chopped fresh parsley
Directions
- Preheat oven to 200 ° C. Cut the pumpkin in half and remove the seeds. Bake and then fiber.
- Meanwhile, in a large skillet over medium heat, stir-fry the pancetta until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; put it aside.
- Place shallots and thyme in a skillet and cook until soft, about 2 minutes. Stir in the wine and cook, scraping off any adhering pieces from the bottom of the pan, until most of the wine has evaporated, about 1 minute. Add cream, nutmeg, 0.5 teaspoon. salt and a little pepper.
- Raise heat to medium-high and simmer, stirring occasionally, until sauce thickens, about 3 minutes. Then stir in the peas and parmesan. Continue simmering until the sauce is thick and creamy, about 1 minute more. Remove from stove. Add pumpkin and pancetta to the sauce. Reduce heat to medium and simmer, stirring occasionally, for about 1 minute. Season with salt, pepper and sprinkle with parsley.
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