Potato “Alfredo” with Butternut Squash Noodles

Yum.. Alfredo sauce. The creamy goodness that’s comforting and at the same time we regret consuming… So I’ve been in search of a healthier alternative to Alfredo pasta sauce. The potato alfredo sauce in this recipe was inspired by several vegan recipes online.

You will need:

  • Red potatoes (4 medium, cubed)
  • Garlic (8 cloves)
  • Onion (2 medium)
  • Basil leaves (6-8)
  • Butternut squash (1 peeled, spiralized)
  • Organic vegetable broth (2 cups or as preferred)
  • Black pepper powder
  • Salt

Serving(s) – 4 to 5


  1. In a pan, steam the potatoes, garlic, onion and basil leaves in 2 cups of vegetable broth for about 15 minutes in medium to high heat or until the potatoes are cooked. Stir occasionally and add salt to taste.
  2. Let the veggies cool down for 10-15 minutes.
  3. Use a blender to blend the veggies into a sauce. If the sauce is too thick, add some more vegetable broth and blend to your desired consistency.
  4. In the same pan, heat some olive oil and add the butternut squash noodles.
  5. Cook noodles covered until it is tender for about 15 minutes in medium heat. Toss consistently.
  6. When the noodles are cooked, add in the potato sauce and mix well to coat all the noodles.
  7. Cover and let simmer for about 10 minutes before serving.

I served my potato alfredo butternut squash pasta with grilled chicken. This is a perfect meal for those on a Paleo diet!

Since I am not on a Paleo diet, I sprinkled a little bit of parmesan on top before I dug in 😛


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