Photo of Tricolour fettuccine alfredo by WW

Tricolour fettuccine alfredo

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Spiralised butternut squash and courgettes replace some of the pasta in this creamy dish


White pasta, dry

120 g, fettuccine

Butternut Squash

700 g, spiralised


20 g


3 clove(s), crushed

Plain White Flour

2 tablespoons, level

Skimmed Milk

250 ml

Medium fat soft cheese

30 g

Parmesan Cheese

60 g, grated


1 medium, spiralised

Parsley, fresh

15 g, chopped


  1. Bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions, adding the squash for the final minute of cooking time. Drain, reserving some of the cooking water.
  2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the garlic and fry, stirring often, for 1 minute. Whisk in the flour to form a paste, then gradually add the milk, whisking for about 30 seconds, until starting to thicken. Whisk in the soft cheese and 50g of the Parmesan to form a smooth sauce.
  3. Add the raw courgette, the cooked pasta and butternut squash to the sauce, and stir over a low heat until well combined and piping hot. If needed, stir in some of the reserved pasta cooking water to loosen the sauce. Serve sprinkled with the remaining Parmesan and garnished with the chopped parsley.


Choose a large butternut squash, and spiralise the stem rather than the bulb, as it’s less fiddly