Vegetable Alfredo Pasta

Vegetable alfredo pasta

Ingredients (Serves 3)

1. Pasta – 2.5 cups

2. Mushroom – 3/4 cup,sliced

    Zucchini – 1 small, sliced

    Carrot – 1 medium, diagonally sliced

    Fresh green peas – 1/4 cup

    Baby spinach – A handful

3. Butter – 2 tbsp

    Heavy cream – 1/2 cup

    Vegetable stock / chicken stock – 1/4 cup

    Onion powder – 1 pinch

    Garlic powder – A tiny pinch

    Pepper powder – 1/8 tsp

    Salt – To taste

4. Grated parmesan cheese – 1/2 cup, grated or as required

    Shredded mozzarella cheese – 1/4 cup (optional)


1. Heat 2 tbsp butter in a pan  at medium-low heat. Add heavy cream, chicken stock, onion powder, garlic powder, pepper powder, 1/4 cup grated parmesan and salt to taste. Cook for a few minutes until slightly thick.

2. Meanwhile cook the pasta according to package instructions adding salt and 1 tsp olive oil, till al dente (if you like tender pasta, cook 1 –  2 minutes extra). Two minutes before the pasta is ready to drain, add the vegetables. Drain the pasta and vegetables in a colander and add them to the sauce. Add a handful of spinach and mix well. Switch off. Sprinkle 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese. Mix well and serve immediately.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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