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Vegetarian Alfredo Pasta with Mushrooms and Asparagus


  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale

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)

Instructions

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.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 480
  • Sodium: 600mg
  • Protein: 18g