This Summer Squash Alfredo Pasta combines the richness of Alfredo with the comfort of mac and cheese, while sneaking in vegetables for picky eaters.
- Ingredients
- Perfect Meal for Fussy Eaters
- More Pasta Recipes
- Recipe
Ingredients
When summer brings an abundance of squash, this recipe is a great way to use them. The idea came from techniques used in Mexican sauces: soften vegetables, blend them smooth, then turn them into a sauce. Summer squash purees beautifully and creates a silky base for a creamy pasta sauce.
Perfect For Fussy Eaters
I used Gemelli, a small twisted pasta that makes pleasing bite-sized portions perfect for kids. The squash-based sauce has a warm, mac-and-cheese appearance, so it’s an easy way to add extra nutrition without obvious vegetables on the plate.
Behind The Scenes
I include behind-the-scenes photos to confirm these are human-tested recipes with real photography. With so much AI-generated content online, I want readers to know the recipes and images here come from actual kitchen testing.
More Pasta Recipes
Pasta is a staple here, and I’m always finding ways to include it in meals. Below are a few favorites from the recipe collection.
- Cheesy Asparagus Tortellini
- Marry Me Chicken Pasta
- Mexican Stuffed Shells
- Fried Prosciutto and Mushrooms Pasta Dinner
Recipe
Summer Squash Alfredo Pasta
For more information, check the recipe details in the attached 24Bite® post.
Equipment
- Electric Blender
- Medium Saucepan
- Large Pot for Pasta
- Large Skillet
Ingredients
- 2 large Yellow Squash (or 4 small)
- 1 large Onion
- 1 pound Pasta, uncooked (Gemelli recommended)
- 2 tablespoons Olive Oil
- 1 tablespoon Garlic (jarred)
- 1 teaspoon Braggs Sprinkle Seasoning or other Italian seasoning
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1/2 cup Heavy Cream (or reserved pasta water)
- 2 ounces Parmesan Cheese, finely shredded
Instructions
- Trim squash stems and cut into 2–3″ pieces. Peel and quarter the onion. Place squash and onion in a medium saucepan, cover with water, and simmer over medium-high heat until tender. Remove from heat and let cool 10–15 minutes.
- While the vegetables cook, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Heat olive oil in a large skillet over medium heat.
- Place the cooked squash and onion in a blender and blend until very smooth. Add the puree to the skillet with the oil.
- Add garlic, Braggs or Italian seasoning, salt, and pepper. Stir and cook for about 4–5 minutes to meld flavors.
- Stir in the heavy cream (or a bit of pasta cooking water) and heat 2–3 minutes more.
- Add the shredded Parmesan a handful at a time, stirring until fully incorporated and melted.
- Drain the pasta and toss it directly into the sauce. Remove from heat and serve immediately, or let sit 5–10 minutes to thicken slightly.
Notes
For a cheesier mac-and-cheese flavor, increase the amount of shredded cheese. Gouda melts well and adds great flavor.
Sprinkle extra Parmesan on top when serving for more depth and saltiness.
Percent Daily Values are estimates based on a 2000 calorie diet. Nutritional calculations may vary by ingredient brands and packaging—please verify if you have specific dietary needs. 24Bite®, Kim Guzman and Christian Guzman are not responsible for individual results or reactions.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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