Creamy Vegetable Alfredo Pasta, featuring fettuccine, sautéed vegetables, and toasted pine nuts in a rich, creamy Parmesan Alfredo sauce. Serve with toasted garlic bread and a crisp green salad.
Easy Veggie Pasta Recipe
I like this recipe because it checks all the boxes. It’s rich and satisfying, but also loaded with good-for-you vegetables. The creamy sauce comes together while the pasta boils, and everything gets tossed together for a dinner that’s cozy, colorful, and totally doable on a weeknight. Switch up the veggies depending on what’s in the fridge—this recipe’s flexible like that.
Ingredients for Creamy Vegetable Alfredo Pasta
You will need the following:
- Broccoli Florets – Lightly blanched first so they stay crisp-tender without turning mushy in the sauce.
- Red Bell Pepper & Yellow Onion – Sautéed until softened to bring out their natural sweetness and add color.
- Garlic – Used in both the vegetables and the sauce for layered flavor.
- Sun-Dried Tomatoes in Oil – Add a savory, slightly tangy bite that works well with the richness of the Alfredo.
- Fettuccine – The wide noodles hold the creamy sauce nicely, but any long pasta will work.
- Butter & Olive Oil – Combined for the Alfredo base, giving the sauce richness and depth.
- Heavy Cream – Creates that smooth, velvety texture that Alfredo is known for. Stick with full-fat for best results.
- Parmesan & Mozzarella – Parmesan adds saltiness and sharpness, while mozzarella melts in for extra creaminess.
- Pine Nuts – Toasted until golden for a warm, nutty crunch on top.
- Fresh Parsley & Thyme – Stirred in just before serving for a fresh finish.
How to Make Creamy Vegetable Alfredo Pasta
STEP ONE: Cook the Broccoli. Bring a large pot of water to a boil. Add broccoli florets and cook for about 5 minutes, until just tender. Drain and rinse with cold water. Set aside.
STEP TWO: Toast the Pine Nuts. Place pine nuts in a large, dry skillet over medium heat. Toast for 2–3 minutes, shaking the pan frequently, until golden brown. Remove from heat and set aside.
STEP THREE: Sauté the Vegetables. Add olive oil to the same skillet. Cook the red bell peppers and onions for 3–5 minutes, stirring often. Add garlic and cook 1–2 minutes more. Stir in broccoli and sun-dried tomatoes. Set aside and keep warm.
STEP FOUR: Make the Alfredo Sauce. In the pot used for broccoli, melt the butter with olive oil over medium heat. Add the remaining garlic and cook 1–2 minutes. Pour in the heavy cream and black pepper. Bring to a boil, then reduce heat and simmer for 5–7 minutes, stirring often.
STEP FIVE: Add the Cheese. Stir in Parmesan and mozzarella, a little at a time, letting each addition melt fully before adding more.
STEP SIX: Prepare the Pasta and Serve. Cook the fettuccine according to package directions, then drain and toss with the Alfredo sauce. Stir in the sautéed vegetables. Garnish with pine nuts, parsley, and thyme. Serve warm.
Make it Vegan 🌱
Swap in plant-based butter and dairy-free alternatives for the heavy cream, Parmesan, and mozzarella.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave with a splash of cream to loosen the sauce, if needed. The pasta will absorb some of the sauce as it sits, so a quick stir can help bring it back to life.
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Creamy Vegetable Fettuccine Alfredo
Ingredients
- 2 cups broccoli florets
- 1/4 cup pine nuts
- 1 red bell pepper chopped
- 1/4 cup yellow onion diced
- 4 cloves garlic minced and divided
- 1/4 cup sun-dried tomatoes in oil chopped
- 16 ounces fettuccine pasta
- 3 tablespoons butter
- 3 tablespoons olive oil divided
- 2 cups heavy cream
- 1/4 teaspoon ground black pepper
- 1/2 cup parmesan cheese grated
- 3/4 cup mozzarella cheese shredded
- 2 tablespoons Italian flat-leaf parsley chopped
- 2 tablespoons fresh thyme leaves
Instructions
- Bring a large pot of water to a boil. Add broccoli florets and cook for about 5 minutes, until just tender. Drain and rinse with cold water. Set aside.
- Place pine nuts in a large, dry skillet over medium heat. Toast for 2–3 minutes, shaking the pan frequently, until golden brown. Remove from heat and set aside.
- Add olive oil to the same skillet. Cook the red bell peppers and onions for 3–5 minutes, stirring often. Add garlic and cook 1–2 minutes more. Stir in broccoli and sun-dried tomatoes. Set aside and keep warm.
- In the pot used for broccoli, melt the butter with olive oil over medium heat. Add the remaining garlic and cook 1–2 minutes. Pour in the heavy cream and black pepper. Bring to a boil, then reduce heat and simmer for 5–7 minutes, stirring often.
- Stir in Parmesan and mozzarella, a little at a time, letting each addition melt fully before adding more.
- Cook the fettuccine according to package directions, then drain and toss with the Alfredo sauce. Stir in the sautéed vegetables. Garnish with pine nuts, parsley, and thyme. Serve warm.
This post was updated on July 24, 2025.
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