Veggie Alfredo Pasta
Creamy Alfredo pasta loaded with sautéed vegetables — broccoli, peas, bell pepper, and mushrooms. The vegetarian comfort dinner that's faster than ordering takeout. The same Alfredo technique (butter, cream, Parmesan) plus vegetables for color and substance.
Prep Time
14 min
Cook Time
26 min
Servings
6
Calories
232 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pasta300 g
- Cream¾ cup
- Carrot1 ½ medium
- Bell Pepper1 ½
- Onion1 ½ medium
- Olive Oil3 tbsp
- Garlic4 ½ cloves
- Parmesan Cheese¾ cup
- Basil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Pasta300 g
- Cream0.75 cup
- Carrot1.5 medium
- Bell Pepper1.5
- Onion1.5 medium
- Olive Oil3 tbsp
- Garlic4.5 cloves
- Parmesan Cheese0.75 cup
- Basil1.5
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 1 lb fettuccine for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.
- 2
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high. Add 1 cup of sliced mushrooms and cook 4 minutes until browned. Add 1 cup of broccoli florets, 1 cup of sliced bell pepper, and 4 minced garlic cloves. Cook 3-4 minutes until vegetables are crisp-tender.
- 3
Add ½ cup of frozen peas. Stir to combine. Cook 1 more minute.
- 4
Reduce heat to medium-low. Add 1 cup of heavy cream. Bring to a low simmer.
- 5
Add the drained pasta and 1 cup of grated Parmesan. Toss for 1-2 minutes until the cheese melts into a silky sauce. Add pasta water by the splash if needed to loosen — sauce should cling, not pool.
- 6
Season with ½ teaspoon salt, ½ teaspoon black pepper, a pinch of nutmeg. Finish with chopped fresh parsley and extra Parmesan. Serve immediately.
Watch how to make Veggie Alfredo Pasta
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💡 Expert Tips
- 1.Sauté vegetables before sauce. Adding raw vegetables to the cream sauce dilutes everything. Brown them first for proper flavor.
- 2.Reduce heat for cream. Boiling cream curdles and separates. Medium-low is the maximum.
- 3.Pasta water for emulsification. The starch helps the sauce cling to the pasta rather than pool around it.
- 4.Grate Parmesan fresh. Pre-grated has anti-caking agents that prevent smooth melting.
🔬 Why It Works
Vegetable Alfredo balances the rich creamy sauce with bright fresh vegetables. The crisp-tender broccoli and peppers provide textural contrast against the soft pasta and silky sauce. Pre-sautéing the vegetables adds Maillard depth that raw vegetables can't contribute. The cream-Parmesan-pasta water emulsion is the foundation of all Alfredo dishes; the vegetables add color, nutrition, and freshness without overwhelming the creamy character.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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