Tri-colour fettucine alfredo
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Dry pasta
120 g, dry, fettuccine
Butternut pumpkin
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.