Cooking with Paula Deen

Pasta Party

AUTUMN VEGETABLE ALFREDO

Makes 8 to 10 servings

¾ pound butternut squash, cut into ½-inch cubes¾ pound small red onions, cut into ½-inch-thick wedges½ pound Brussels sprouts, trimmed and halved½ pound sliced fresh baby portobello mushrooms5 tablespoons olive oil, divided2½ teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided¼ cup minced garlic2 (15-ounce) jars Alfredo sauce*1 cup heavy whipping cream ½ cup shredded pecorino Romano cheese2 tablespoons chopped fresh1 (16-ounce) box whole wheat linguine, cooked according to package directionsGarnish: chopped fresh rosemary, shredded pecorino Romano cheese

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Recipe Index
Cane Syrup-Candied Bacon 77 Catfish Croquettes 65 Smoked Catfish Dip 68 Cheddar-Dill Squash Muffins 51 Cornbread with Green Onions 59 Avocado-Tomatillo Dressing 30 Bacon Mayo 18 Blueberry Barbecue Sauce 29 Buttermilk Dressing 25 Chipotle Ranch 65 Gre

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