Vegetarian Alfredo Pasta
A rich and creamy Alfredo pasta that replaces meat with a bounty of fresh vegetables. This dish features a velvety sauce made with butter, garlic, heavy cream, and Parmesan cheese, tossed with perfectly cooked fettuccine and an assortment of sautéed vegetables. It’s a comforting, restaurant-quality meal that’s perfect for a weeknight dinner while keeping it fully vegetarian.
Equipment
- Large pot for boiling pasta
- Large Skillet or Sauté Pan: For cooking vegetables and preparing the sauce.
- Saucepan: (Optional) For warming the cream separately.
- Whisk: To blend the sauce smoothly.
- Colander: For draining the pasta.
- Knife & Cutting Board: For chopping vegetables and mincing garlic.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Tongs or Pasta Fork: For mixing the pasta with the sauce.
Ingredients
- For the Pasta & Vegetables:
- 8 oz fettuccine pasta or your favorite pasta
- 1 cup broccoli florets
- 1 cup sliced mushrooms cremini or white button work well
- 2 cups fresh spinach roughly chopped
- ½ cup peas fresh or frozen; if frozen, thaw before using
- Salt: For pasta water
- For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 cup heavy cream you can substitute half-and-half for a lighter version
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Optional Garnish: Chopped fresh parsley
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package directions until al dente.
- Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Vegetables:
- While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium heat.
- Add the broccoli and mushrooms. Sauté for about 4–5 minutes until they start to soften.
- Stir in the peas and spinach, cooking for an additional 2 minutes until the spinach wilts.
- Remove the vegetables from the skillet and set aside. (They will be mixed back into the dish later.)
- Prepare the Alfredo Sauce:
- In the same skillet (wipe it clean if needed), melt the remaining 1 tablespoon of butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant—avoid browning the garlic.
- Pour in the heavy cream and let it simmer gently for 3–4 minutes, stirring frequently.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and freshly ground black pepper. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Combine & Serve:
- Add the drained pasta and sautéed vegetables back into the skillet with the Alfredo sauce.
- Toss gently to ensure everything is well coated. Warm everything together for an extra 1–2 minutes over low heat.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley and extra Parmesan on top if desired.
- Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling (pasta), Sautéing (vegetables & sauce)
- Cuisine: Italian-inspired
- Diet: Vegetarian
- Keywords
- Vegetarian, Alfredo, Pasta, Creamy, Italian, Quick Dinner, Comfort Food, Vegetable Pasta, Weeknight Meal
- Nutrition (per serving, approximate)
- Serving Size: ~1 plate (about 1.5 to 2 cups)
- Calories: ~550 kcal
- Sugar: ~4 g
- Sodium: ~700 mg
- Fat: ~35 g
- Saturated Fat: ~20 g
- Unsaturated Fat: ~15 g
- Trans Fat: 0 g
- Carbohydrates: ~60 g
- Fiber: ~4 g
- Protein: ~16 g
- Cholesterol: ~80 mg
- Note: Nutritional values can vary based on specific brands and ingredient substitutions.
Notes
Vegetable Variations: Feel free to swap or add any of your favorite vegetables (such as bell peppers or zucchini) to customize the dish.
Pasta Choices: Although fettuccine is traditional, you can use any pasta you enjoy.
Creaminess Adjustment: For a lighter version, try using half-and-half instead of heavy cream; just note the sauce may be slightly less rich.
Vegan Option: To adapt this recipe for a vegan diet, substitute dairy ingredients with plant-based alternatives (e.g., use vegan butter, cashew cream or coconut cream, and nutritional yeast in place of Parmesan cheese).
Consistency Tip: If the sauce becomes too thick, gradually add a little more pasta water until your desired consistency is reached.
Pasta Choices: Although fettuccine is traditional, you can use any pasta you enjoy.
Creaminess Adjustment: For a lighter version, try using half-and-half instead of heavy cream; just note the sauce may be slightly less rich.
Vegan Option: To adapt this recipe for a vegan diet, substitute dairy ingredients with plant-based alternatives (e.g., use vegan butter, cashew cream or coconut cream, and nutritional yeast in place of Parmesan cheese).
Consistency Tip: If the sauce becomes too thick, gradually add a little more pasta water until your desired consistency is reached.