Indulge in the creamy delight of alfredo pasta, enhanced with a vibrant array of vegetables, making this dish not only comforting but also nutritious. Whether you’re a seasoned cook or a culinary novice, this easy-to-follow recipe will guide you through every step to create a delectable and wholesome meal.
Alfredo sauce, a classic Italian staple, transforms ordinary pasta into an extraordinary dish. Its rich, velvety texture and distinct flavor provide the perfect canvas for a medley of colorful vegetables. From tender broccoli and crisp bell peppers to earthy mushrooms and sweet peas, the possibilities for vegetable combinations are endless.
With this alfredo pasta with vegetables recipe, you’ll discover a versatile dish that effortlessly adapts to your preferences and dietary needs. Whether you’re a vegetarian seeking a hearty and flavorful meal or simply looking to incorporate more vegetables into your diet, this recipe has you covered.
Ingredients
- 1 pound dried pasta (penne, fettuccine, or your preferred variety)
- 1 cup unsalted butter
- 1 tablespoon minced garlic
- 1 cup all-purpose flour
- 4 cups whole milk
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup grated cheddar cheese
- Salt and black pepper to taste
- 1 cup chopped broccoli florets
- 1 cup chopped bell peppers (red, green, or yellow)
- 1 cup sliced mushrooms
- 1 cup frozen peas
Equipments
- Large pot
- Colander
- Saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Serving bowl
How to Make Alfredo Pasta with Vegetables
1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. While the pasta cooks, prepare the alfredo sauce. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
3. Sprinkle the flour over the garlic and whisk to combine. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk until the sauce is smooth and free of lumps. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
5. Add the Parmesan and cheddar cheeses to the sauce and whisk to combine. Season with salt and black pepper to taste.
6. Drain the pasta and add it to the alfredo sauce. Toss to coat.
7. Add the broccoli, bell peppers, mushrooms, and peas to the pasta and stir to combine.
8. Serve the pasta immediately, garnished with additional Parmesan cheese, if desired.
Tips or Possible Variation
1. For a richer flavor, use a combination of heavy cream and milk instead of all milk.
2. Add other vegetables to your liking, such as zucchini, spinach, or sun-dried tomatoes.
3. If you don’t have any vegetables on hand, you can substitute a can of cream of mushroom soup for the vegetable mixture.
With its creamy, indulgent sauce and vibrant vegetable medley, this alfredo pasta with vegetables recipe is sure to become a staple in your recipe box. It’s a dish that combines comfort and nutrition, making it a perfect choice for busy weeknights or special gatherings alike. Experiment with different vegetables and flavors to create a customized pasta dish that suits your taste buds perfectly.
So gather your ingredients, grab a whisk, and get ready to indulge in the delightful flavors of this creamy and flavorful alfredo pasta with vegetables recipe. Bon appétit!