Veggie Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz fettuccine and cook until al dente according to package directions (typically 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep vegetables

While the pasta cooks, halve and thinly slice the onion. Mince 4 cloves garlic. Trim ends from zucchini and yellow squash and slice into 1/4-inch half-moons. Core, seed, and cut the red bell pepper into 1/2-inch strips. Clean and slice mushrooms. Halve cherry tomatoes. Chop parsley and set aside.

Sauté vegetables

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add zucchini, yellow squash, bell pepper, and mushrooms. Cook, stirring occasionally, 6–8 minutes until vegetables are tender and mushrooms release their liquid. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes; cook 2 more minutes until tomatoes begin to soften. Transfer vegetables to a plate and keep warm.

Make a roux

In the same skillet (wipe out excess if there is too much fond but keep a bit for flavor), melt 4 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté 30 seconds. Sprinkle 2 tbs all-purpose flour over the butter and garlic and whisk continuously for 1–2 minutes to cook the flour (roux) but not brown.

Add liquids

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, combining until smooth. Continue to whisk and bring the mixture to a gentle simmer (do not boil) for 3–4 minutes until slightly thickened.

Finish sauce

Reduce heat to low. Whisk in 1 cup grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg (optional). If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a creamy, coat-the-pasta consistency (you may not use the whole cup). Taste and adjust seasoning.

Add the cooked fettuccine to the skillet with the Alfredo sauce (or return sauce to a large mixing bowl if your skillet is too small). Toss gently to coat the pasta in sauce. Add the sautéed vegetables and toss again to combine. If the sauce feels tight, add 2–4 tbsp reserved pasta water to loosen.

Plate the pasta: divide between 4 bowls (servings). Sprinkle each portion with chopped parsley and extra Parmesan. If using, squeeze half a lemon over the dish for brightness. Serve immediately.