Pumpkin-Rosemary Alfredo With Crispy Proscuitto
From Inspiralize Everything [1] by Ali Maffucci
Ingredients
- 1 large or 2 medium butternut squashes, peeled, spiralized with blade D, noodles trimmed
Salt and pepper
8 thin slices of prosciutto
1 tablespoon minced shallot
2 small garlic cloves, minced
Pinch of red pepper flakes
1 (15-ounce) can pumpkin puree
1 1/2 teaspoon fresh rosemary, chopped
1 heaping cup coconut cream
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley, for garnish
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lay out the butternut squash noodles, spacing them apart. Season with salt and black pepper and bake for 8-10 minutes or until al dente.
- Place the prosciutto in a large skillet in a single layer, then cook over medium heat for 5-7 minutes or until crispy, flipping once. Transfer to a paper-towel-lined plate to drain.
- Let the skillet cool for about 2 minutes, then add the shallot, garlic, and red pepper flakes and cook, stirring frequently, for 30 seconds or until fragrant, taking care not to burn. Add the pumpkin puree and rosemary and season with salt and black pepper. Cook for 2-3 minutes or until warmed through. Add the coconut cream and nutmeg. Stir to combine and cook the sauce for 5 minutes more to allow the flavors to meld.
- Divide the butternut squash pasta among four bowls and top with the sauce and two slices of prosciutto each. Garnish with parsley.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 44 minutes, 59 seconds