Photo of Tri-colour fettucine alfredo by WW

Tri-colour fettucine alfredo

6
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Moderate

Ingredients

Pasta

120 g, dry, fettuccine

Pumpkin, butternut, raw

700 g, spiralized

Butter

20 g

Garlic

3 clove(s), finely chopped

Plain flour

2 tbs

Skim milk

1 cup(s), (250ml)

Light cream cheese

2 tbs

Grated parmesan cheese

¾ cup(s), (60g)

Zucchini

700 g, spiralized

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding pumpkin for last minute. Reserve ½ cup cooking water. Drain pasta and pumpkin.
  2. Meanwhile, melt butter in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until golden and fragrant. Whisk in flour until combined. Slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken. Whisk in cream cheese and ½ cup parmesan until smooth. Cover sauce, remove from heat and keep warm.
  3. Add pasta mixture and zucchini to warm sauce. Cook. stirring, over low heat for 1 minute until well-coated (adding some reserved pasta cooking water as needed to thin). Serve sprinkled with parsley and remaining parmesan.

Notes

For a burst of flavour, top it off with some chilli flakes or fresh herbs before serving.