Vegetarian Alfredo Pasta with Mushrooms and Asparagus is a perfect combination of creamy indulgence and fresh, vibrant vegetables. This dish brings a lighter twist to the classic Alfredo sauce, making it an ideal meal for spring or any time you’re craving comfort food without feeling too heavy. The earthy mushrooms and tender asparagus pair beautifully with the rich, velvety sauce. The addition of toasted pine nuts and a sprinkle of lemon zest provides a delightful contrast in texture and brightness, elevating the entire dish.

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Ingredients:

For the Alfredo Sauce:

• 2 tablespoons butter
• 2 garlic cloves (minced)
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup vegetable broth (optional for a lighter sauce)
• Pinch of nutmeg (optional)
• Salt and pepper to taste

For the Pasta and Vegetables:

• 12 oz fettuccine or any pasta of your choice
• 1 tablespoon olive oil
• 8 oz mushrooms (sliced; cremini or button work well)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 tablespoon lemon juice (optional for added brightness)

Toppings:

• ¼ cup toasted pine nuts
• Zest of 1 lemon
• Fresh parsley (chopped, for garnish)
• Grated Parmesan (extra for serving)

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Preparation:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine (or pasta of your choice) and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain the rest and set the pasta aside. The pasta water will be used to adjust the sauce’s consistency later.

Step 2: Sauté the Vegetables

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and turn golden brown. Season lightly with salt and pepper to bring out their flavor.

Next, add the asparagus to the skillet and sauté for another 4-5 minutes until they become tender but still have a slight crunch. Squeeze 1 tablespoon of lemon juice over the vegetables to brighten the flavors. Once the vegetables are cooked, transfer them to a plate and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant but not browned.

Pour in the heavy cream and let it simmer for about 2-3 minutes. Stir in the grated Parmesan cheese, whisking until the cheese melts and the sauce becomes smooth and creamy. For a lighter version, you can add ½ cup vegetable broth to thin out the sauce and reduce the richness.

Season the Alfredo sauce with a pinch of nutmeg (optional), salt, and pepper to taste. If the sauce becomes too thick, you can add a bit of the reserved pasta water to loosen it up to your desired consistency.

Step 4: Combine the Pasta and Vegetables

Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly. Return the sautéed mushrooms and asparagus to the skillet and gently fold them into the pasta. Let everything cook together for an additional 2-3 minutes, allowing the flavors to meld.

Step 5: Toast the Pine Nuts

In a small dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Once toasted, remove from heat and set aside for topping.

Step 6: Garnish and Serve

Transfer the Vegetarian Alfredo Pasta to a serving dish. Sprinkle the top with the toasted pine nuts for added crunch and flavor. Add a generous amount of lemon zest for a burst of brightness and garnish with chopped parsley. Serve immediately with extra grated Parmesan cheese on the side.

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Cooking Notes:

• Lemon Zest Tip: Be sure to zest the lemon before squeezing it for juice. The zest provides a burst of freshness, balancing the richness of the Alfredo sauce.
• Mushroom Varieties: You can use any mushroom variety you prefer. Shiitake mushrooms add a deeper, woodsy flavor, while oyster mushrooms bring a more delicate taste.
• Asparagus Alternative: If asparagus isn’t in season, swap it with other green vegetables like broccoli, snap peas, or zucchini.

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Serving Suggestions:

This Vegetarian Alfredo Pasta with Mushrooms and Asparagus is hearty enough to serve as a main course, but it also pairs beautifully with side dishes like:

• Garlic Bread: Serve with crusty garlic bread to soak up the creamy Alfredo sauce.
• Green Salad: A simple mixed green salad with a light vinaigrette complements the richness of the pasta.
• Roasted Vegetables: Add some extra roasted vegetables like cherry tomatoes or bell peppers for a more colorful dish.

This dish is perfect for a light lunch or dinner, especially during spring when asparagus is in season. It also works well as a vegetarian entrée at dinner parties or family gatherings.

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Tips:

• Making Ahead: You can prepare the Alfredo sauce and vegetables in advance. Store them in separate containers and toss them with freshly cooked pasta when ready to serve.
• Leftover Pasta: If you have leftovers, store them in an airtight container in the refrigerator. To reheat, add a splash of milk or cream to the pasta before warming it on the stove to restore the creamy texture.
• Customizable: This Alfredo pasta is versatile. You can easily add other vegetables such as spinach, peas, or even roasted cauliflower. For a touch of heat, add red pepper flakes to the sauce.

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Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

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Nutritional Information (per serving):

• Calories: 480
• Protein: 18g
• Sodium: 600mg
• Carbohydrates: 45g
• Fat: 25g

(Note: Nutritional values may vary depending on the exact ingredients and quantities used.)

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Conclusion:

Vegetarian Alfredo Pasta with Mushrooms and Asparagus is a fresh and flavorful twist on the classic Alfredo dish. The earthy mushrooms and crisp asparagus offer a beautiful contrast to the rich, creamy sauce, while the lemon zest and toasted pine nuts add layers of brightness and crunch. It’s a perfect pasta dish for spring, but versatile enough to enjoy year-round. Whether you’re serving it for a cozy weeknight dinner or as a vegetarian option at a dinner party, this dish is sure to impress with its balance of flavors and textures.

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