If you’re craving a creamy, comforting pasta dish that’s also packed with vibrant vegetables, this Alfredo Sauce Pasta with Vegetables recipe is exactly what you need. Rich, luscious, and incredibly satisfying, Alfredo sauce has long been a favorite for pasta lovers around the world.
But when paired with a colorful medley of fresh vegetables, it transforms into a wholesome meal that’s as nutritious as it is delicious.
This recipe is perfect for busy weeknights or leisurely weekend dinners. It’s easy to customize with whatever veggies you have on hand, making it a flexible go-to for any season and palate.
Plus, with a homemade Alfredo sauce, you’ll avoid the heaviness of store-bought versions while enjoying fresh, bold flavors. Whether you’re cooking for family, friends, or just yourself, this dish delivers creamy comfort with a healthy twist.
Why You’ll Love This Recipe
This Alfredo Sauce Pasta with Vegetables recipe is a delightful balance of creamy indulgence and fresh, crisp veggies. Unlike traditional Alfredo dishes, this version incorporates a variety of vegetables, enhancing the nutritional value and adding layers of texture and flavor.
The sauce is made from scratch using simple ingredients, so it’s free from preservatives and can be tailored to your taste preferences.
Vegetables like broccoli, bell peppers, and mushrooms bring vibrant colors and nutrients, while the pasta serves as the perfect canvas for the silky sauce. It’s a comforting dish that feels indulgent but stays light enough for any meal.
This recipe is also incredibly versatile—perfect for vegetarians and easily adaptable to vegan or gluten-free diets with a few swaps.
For more recipes that incorporate vegetables in exciting ways, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. You might also enjoy this Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal for some protein-packed inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fettuccine pasta | 12 oz (340 g) | Use gluten-free if preferred |
| Butter | 4 tbsp (56 g) | Unsalted |
| Heavy cream | 1 ½ cups (360 ml) | Or substitute with half-and-half for lighter sauce |
| Garlic | 3 cloves | Minced |
| Parmesan cheese | 1 cup (100 g) | Freshly grated for best flavor |
| Broccoli florets | 1 ½ cups (150 g) | Fresh or frozen |
| Bell peppers | 1 cup (150 g) | Mixed colors, sliced |
| Mushrooms | 1 cup (100 g) | Button or cremini, sliced |
| Zucchini | 1 medium | Cut into half-moons |
| Salt | To taste | For pasta water and sauce |
| Black pepper | To taste | Freshly ground |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Cheese grater (for fresh Parmesan)
- Colander to drain pasta and vegetables
- Sharp knife and cutting board
- Measuring cups and spoons
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water and then drain the pasta in a colander.
- Prepare the vegetables: While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium heat. Add broccoli florets and cook for 3-4 minutes until they start to soften. Add bell peppers, mushrooms, and zucchini and sauté for another 5-6 minutes until all vegetables are tender but still crisp. Season with a pinch of salt and pepper. Remove vegetables from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the cheese: Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- Combine pasta and vegetables: Add the cooked pasta and sautéed vegetables back into the skillet with the Alfredo sauce. Toss everything gently to coat the pasta evenly with the sauce. Warm through for 1-2 minutes, adding more pasta water if needed to loosen the sauce.
- Serve and garnish: Remove from heat and sprinkle with chopped fresh parsley. Serve immediately while hot and creamy.
Tips & Variations
For the creamiest Alfredo, always use freshly grated Parmesan cheese rather than pre-grated. It melts better and gives a richer flavor.
If you want to add some protein, grilled chicken or sautéed shrimp pair wonderfully with this pasta. For a vegan option, try vegan eggplant fish recipe or make a cashew-based Alfredo sauce.
You can switch up the vegetables according to your preferences or seasonal availability. Try adding asparagus tips, peas, or spinach for extra greens.
Roasting the vegetables beforehand adds a smoky depth, while blanching keeps them crisp and bright.
For a lighter dish, substitute half the cream with unsweetened almond milk or oat milk and use nutritional yeast in place of Parmesan cheese.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 18 g |
| Fat | 32 g |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 450 mg |
Serving Suggestions
This creamy, veggie-packed pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette. Garlic bread or warm focaccia make excellent sides to soak up any leftover sauce.
For a special occasion, serve with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc. A side of roasted cherry tomatoes or sautéed garlic spinach also complements the rich Alfredo flavor nicely.
Looking for more vegetable-forward dishes? Try our Veggie Quesadilla Recipe Indian Style Easy & Delicious or explore the hearty flavors in our Veg Maharashtrian Recipes: Easy & Delicious Meals.
Conclusion
This Alfredo Sauce Pasta with Vegetables recipe is a wonderful way to enjoy a classic comfort food with a fresh, nutritious twist. The homemade creamy sauce complements a colorful vegetable medley, making it both indulgent and wholesome.
Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to satisfy your cravings and nourish your body.
It’s easy to customize the veggies and adjust the creaminess to your liking, offering endless variations to keep this meal exciting. Plus, the recipe comes together quickly, making it perfect for busy schedules.
Don’t forget to explore other delicious recipes on our site to keep your meals vibrant and flavorful!
📖 Recipe Card: Alfredo Sauce Pasta with Vegetables
Description: A creamy Alfredo pasta loaded with fresh vegetables for a healthy twist. Quick and easy to prepare, perfect for a weeknight dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1/2 cup chopped zucchini
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a pan over medium heat and sauté garlic until fragrant.
- Add broccoli, bell peppers, mushrooms, and zucchini; cook until tender.
- In a separate saucepan, melt butter and add heavy cream; simmer for 3 minutes.
- Stir in Parmesan cheese until sauce thickens.
- Combine pasta and vegetables with the Alfredo sauce; mix well.
- Season with salt and black pepper to taste.
- Serve warm.
Nutrition: Calories: 480 kcal | Protein: 18 g | Fat: 30 g | Carbs: 40 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Alfredo Sauce Pasta with Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy Alfredo pasta loaded with fresh vegetables for a healthy twist. Quick and easy to prepare, perfect for a weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz fettuccine pasta”, “2 tbsp butter”, “2 cloves garlic, minced”, “1 cup heavy cream”, “1 cup grated Parmesan cheese”, “1 cup broccoli florets”, “1 cup sliced bell peppers”, “1 cup sliced mushrooms”, “1/2 cup chopped zucchini”, “Salt to taste”, “Black pepper to taste”, “1 tbsp olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat and saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add broccoli, bell peppers, mushrooms, and zucchini; cook until tender.”}, {“@type”: “HowToStep”, “text”: “In a separate saucepan, melt butter and add heavy cream; simmer for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in Parmesan cheese until sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Combine pasta and vegetables with the Alfredo sauce; mix well.”}, {“@type”: “HowToStep”, “text”: “Season with salt and black pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve warm.”}], “nutrition”: {“calories”: “480 kcal”, “proteinContent”: “18 g”, “fatContent”: “30 g”, “carbohydrateContent”: “40 g”}}
