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Creamy Veggie Alfredo Pasta Quick and Delicious Meal

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- 8 oz fettuccine pasta - 1 cup heavy cream - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 cup broccoli florets, chopped into bite-sized pieces - 1 cup bell peppers, thinly sliced (a mix of red and yellow) - 1 cup cherry tomatoes, halved - 1/2 cup freshly grated Parmesan cheese (or a dairy-free alternative, if preferred) - Sea salt and freshly cracked black pepper, to taste - 1/4 teaspoon freshly grated nutmeg - Fresh basil leaves for garnish (optional) You can switch out ingredients based on what you have. For the fettuccine, you can use any pasta shape you like. If you need a dairy-free option, try coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. For vegetables, feel free to use zucchini, spinach, or asparagus. Change the bell peppers to your favorite color or type. Fresh ingredients make a big difference in flavor. When choosing broccoli, look for tight florets and bright green color. For bell peppers, pick ones that are firm and shiny. Choose cherry tomatoes that feel heavy for their size, with smooth skin. Use fresh garlic for a stronger taste. If possible, buy basil leaves right before cooking. This keeps them fresh and fragrant. Always wash your produce well before cooking. {{ingredient_image_2}} To start, fill a large pot with water. Add a good pinch of salt and bring it to a rolling boil. Once it's boiling, add 8 ounces of fettuccine pasta. Cook it for 8 to 10 minutes, or follow the package instructions. You want the pasta to be al dente. Before you drain it, reserve 1 cup of the pasta water. This water will help you adjust the sauce later. After that, drain the pasta and set it aside. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. When the oil is hot, add 2 cloves of finely minced garlic. Sauté it for about 1 minute until it smells great. Be careful not to let it burn. Next, add 1 cup of chopped broccoli and 1 cup of thinly sliced bell peppers. Stir and cook for 5 to 7 minutes. You want the veggies to be tender but still bright. Then, gently fold in 1 cup of halved cherry tomatoes and cook for another 2 minutes until they are a bit soft. Now, lower the heat to a gentle simmer. Pour in 1 cup of heavy cream while stirring. Add 1/2 cup of freshly grated Parmesan cheese and season with sea salt, cracked black pepper, and 1/4 teaspoon of freshly grated nutmeg. Let this mixture simmer for 3 to 4 minutes. Stir it occasionally until the sauce thickens slightly. Carefully add the cooked fettuccine to the skillet with the sauce and veggies. Gently toss everything together. Ensure the pasta is well-coated in the creamy sauce. If the sauce looks too thick, slowly add the reserved pasta water. Use a little at a time until you reach the creaminess you want. Taste the dish and adjust the seasoning if needed. You can add more salt or pepper to suit your taste. Serve it right away while hot. For an extra touch, garnish each plate with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy veggie Alfredo pasta! To make your Alfredo sauce rich and creamy, start with heavy cream. Heat it gently in your skillet. Stir in freshly grated Parmesan cheese. This cheese gives the sauce a nice, smooth texture. If the sauce is too thick, add a bit of the reserved pasta water. This will help create the perfect creamy sauce for your pasta. You can easily change this dish to match your taste. Add your favorite vegetables like spinach or zucchini. Want more protein? Try adding grilled chicken or shrimp. For a spicy kick, toss in some red pepper flakes. You can also switch the cheese. Use mozzarella or a dairy-free option if you need it. If you are new to cooking, here are some handy tips. Always use a large pot for boiling pasta. This helps prevent sticking. When sautéing vegetables, keep the heat at medium. This will cook them evenly without burning. Don’t rush the sauce—let it simmer gently. Taste as you go to make sure the flavors are just right. Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your Alfredo pasta. Opt for seasonal produce whenever possible for the best taste. Adjust Creaminess: If the sauce is too thick, use the reserved pasta water to adjust the consistency to your liking. This will help bind the sauce to the pasta perfectly. Experiment with Cheese: While Parmesan is traditional, feel free to mix in other cheeses like Pecorino or a dairy-free alternative for a unique twist on flavor. Herb Variations: For added depth of flavor, try incorporating other herbs like thyme or oregano alongside the basil for a more aromatic dish. {{image_4}} You can easily make this dish dairy-free. Instead of heavy cream, use coconut cream. It adds a rich flavor. For cheese, try a dairy-free Parmesan. Brands like nutritional yeast also work well for a cheesy taste without dairy. If you want extra protein, add cooked chicken or shrimp. Tofu is a great choice for a plant-based option. You can also use chickpeas or lentils. These add protein and make the dish more filling. Fettuccine is great, but you can switch it up. Try penne, rotini, or even whole wheat pasta. Each shape holds the sauce differently, giving you a new taste each time. Don't be afraid to get creative with your pasta choices! Store your creamy veggie Alfredo pasta in an airtight container. Make sure the pasta is cool before sealing. It can last in the fridge for up to three days. If you plan to eat it later, don’t forget to separate any extra sauce to keep the pasta from getting soggy. To reheat, place the pasta in a skillet over low heat. Add a splash of water or extra cream to help loosen the sauce. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This helps prevent the pasta from drying out. You can freeze creamy veggie Alfredo pasta if you want to save some for later. Place the cooled pasta in a freezer-safe container. It can last in the freezer for up to two months. To enjoy, thaw it overnight in the fridge before reheating. The sauce may separate, so stir well before serving. Yes, you can use many other vegetables. Try zucchini, carrots, or spinach. Mix and match based on what you like. Fresh or frozen veggies work well. Just make sure to adjust the cooking times for each type. You want them tender but still colorful. You can use several substitutes for heavy cream. Coconut milk is a great choice if you want a rich taste. You can also try cashew cream or unsweetened almond milk. If you prefer a lighter option, use half-and-half or whole milk. Each option gives a different flavor, so choose what you like best. To make this dish vegan, swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Be sure to check your pasta for any eggs. Many brands offer vegan pasta options. This way, you can enjoy a creamy meal without animal products. Fettuccine works best for Creamy Veggie Alfredo. Its wide shape holds the sauce well. You can also use linguine or penne if you prefer. Whole wheat or gluten-free options are great for healthier choices. Choose what fits your taste and diet! This blog post covered how to make a tasty Creamy Veggie Alfredo. We explored ingredients, steps, and tips for perfecting the dish. You learned about substitutions and how to store leftovers. Remember, you can customize it to your taste. Don’t hesitate to mix in new vegetables or try different pastas. Cooking should be fun and creative! Enjoy your meal and share it with others!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? You’ve landed in the right spot! This Creamy Veggie Alfredo Pasta is not only easy to whip up, but it’s also packed with flavor and nutrients. In this post, I’ll share simple steps, fresh ingredients, and handy tips to help you make a delightful dish in no time. Say goodbye to boring dinners and get ready to impress your taste buds!

Why I Love This Recipe

  1. Delicious Creaminess: This pasta is enveloped in a rich and creamy Alfredo sauce that perfectly complements the fresh vegetables.
  2. Quick and Easy: With just 25 minutes from start to finish, this recipe is perfect for busy weeknights.
  3. Healthy Twist: Loaded with colorful veggies, this dish adds a nutritious punch without sacrificing flavor.
  4. Customizable: You can easily swap in your favorite vegetables or grains, making it versatile for any palate.

Ingredients

List of Ingredients

– 8 oz fettuccine pasta

– 1 cup heavy cream

– 2 tablespoons extra virgin olive oil

– 2 cloves garlic, finely minced

– 1 cup broccoli florets, chopped into bite-sized pieces

– 1 cup bell peppers, thinly sliced (a mix of red and yellow)

– 1 cup cherry tomatoes, halved

– 1/2 cup freshly grated Parmesan cheese (or a dairy-free alternative, if preferred)

– Sea salt and freshly cracked black pepper, to taste

– 1/4 teaspoon freshly grated nutmeg

– Fresh basil leaves for garnish (optional)

Ingredient Substitutions

You can switch out ingredients based on what you have. For the fettuccine, you can use any pasta shape you like. If you need a dairy-free option, try coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. For vegetables, feel free to use zucchini, spinach, or asparagus. Change the bell peppers to your favorite color or type.

Tips for Fresh Ingredients

Fresh ingredients make a big difference in flavor. When choosing broccoli, look for tight florets and bright green color. For bell peppers, pick ones that are firm and shiny. Choose cherry tomatoes that feel heavy for their size, with smooth skin. Use fresh garlic for a stronger taste. If possible, buy basil leaves right before cooking. This keeps them fresh and fragrant. Always wash your produce well before cooking.

Step-by-Step Instructions

Cooking the Fettuccine Pasta

To start, fill a large pot with water. Add a good pinch of salt and bring it to a rolling boil. Once it’s boiling, add 8 ounces of fettuccine pasta. Cook it for 8 to 10 minutes, or follow the package instructions. You want the pasta to be al dente. Before you drain it, reserve 1 cup of the pasta water. This water will help you adjust the sauce later. After that, drain the pasta and set it aside.

Sautéing Vegetables

In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. When the oil is hot, add 2 cloves of finely minced garlic. Sauté it for about 1 minute until it smells great. Be careful not to let it burn. Next, add 1 cup of chopped broccoli and 1 cup of thinly sliced bell peppers. Stir and cook for 5 to 7 minutes. You want the veggies to be tender but still bright. Then, gently fold in 1 cup of halved cherry tomatoes and cook for another 2 minutes until they are a bit soft.

Making the Alfredo Sauce

Now, lower the heat to a gentle simmer. Pour in 1 cup of heavy cream while stirring. Add 1/2 cup of freshly grated Parmesan cheese and season with sea salt, cracked black pepper, and 1/4 teaspoon of freshly grated nutmeg. Let this mixture simmer for 3 to 4 minutes. Stir it occasionally until the sauce thickens slightly.

Combining Pasta and Sauce

Carefully add the cooked fettuccine to the skillet with the sauce and veggies. Gently toss everything together. Ensure the pasta is well-coated in the creamy sauce. If the sauce looks too thick, slowly add the reserved pasta water. Use a little at a time until you reach the creaminess you want.

Serving Suggestions

Taste the dish and adjust the seasoning if needed. You can add more salt or pepper to suit your taste. Serve it right away while hot. For an extra touch, garnish each plate with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy veggie Alfredo pasta!

Tips & Tricks

Achieving the Perfect Creamy Sauce

To make your Alfredo sauce rich and creamy, start with heavy cream. Heat it gently in your skillet. Stir in freshly grated Parmesan cheese. This cheese gives the sauce a nice, smooth texture. If the sauce is too thick, add a bit of the reserved pasta water. This will help create the perfect creamy sauce for your pasta.

Ways to Customize the Recipe

You can easily change this dish to match your taste. Add your favorite vegetables like spinach or zucchini. Want more protein? Try adding grilled chicken or shrimp. For a spicy kick, toss in some red pepper flakes. You can also switch the cheese. Use mozzarella or a dairy-free option if you need it.

Cooking Tips for Beginners

If you are new to cooking, here are some handy tips. Always use a large pot for boiling pasta. This helps prevent sticking. When sautéing vegetables, keep the heat at medium. This will cook them evenly without burning. Don’t rush the sauce—let it simmer gently. Taste as you go to make sure the flavors are just right.

Pro Tips

  1. Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your Alfredo pasta. Opt for seasonal produce whenever possible for the best taste.
  2. Adjust Creaminess: If the sauce is too thick, use the reserved pasta water to adjust the consistency to your liking. This will help bind the sauce to the pasta perfectly.
  3. Experiment with Cheese: While Parmesan is traditional, feel free to mix in other cheeses like Pecorino or a dairy-free alternative for a unique twist on flavor.
  4. Herb Variations: For added depth of flavor, try incorporating other herbs like thyme or oregano alongside the basil for a more aromatic dish.

Variations

Dairy-Free Alternative Options

You can easily make this dish dairy-free. Instead of heavy cream, use coconut cream. It adds a rich flavor. For cheese, try a dairy-free Parmesan. Brands like nutritional yeast also work well for a cheesy taste without dairy.

Add-Ins for More Protein

If you want extra protein, add cooked chicken or shrimp. Tofu is a great choice for a plant-based option. You can also use chickpeas or lentils. These add protein and make the dish more filling.

Using Different Pasta Shapes

Fettuccine is great, but you can switch it up. Try penne, rotini, or even whole wheat pasta. Each shape holds the sauce differently, giving you a new taste each time. Don’t be afraid to get creative with your pasta choices!

Storage Info

How to Store Leftovers

Store your creamy veggie Alfredo pasta in an airtight container. Make sure the pasta is cool before sealing. It can last in the fridge for up to three days. If you plan to eat it later, don’t forget to separate any extra sauce to keep the pasta from getting soggy.

Reheating Instructions

To reheat, place the pasta in a skillet over low heat. Add a splash of water or extra cream to help loosen the sauce. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This helps prevent the pasta from drying out.

Freezing the Dish

You can freeze creamy veggie Alfredo pasta if you want to save some for later. Place the cooled pasta in a freezer-safe container. It can last in the freezer for up to two months. To enjoy, thaw it overnight in the fridge before reheating. The sauce may separate, so stir well before serving.

FAQs

Can I use other vegetables in this recipe?

Yes, you can use many other vegetables. Try zucchini, carrots, or spinach. Mix and match based on what you like. Fresh or frozen veggies work well. Just make sure to adjust the cooking times for each type. You want them tender but still colorful.

What can I substitute for heavy cream?

You can use several substitutes for heavy cream. Coconut milk is a great choice if you want a rich taste. You can also try cashew cream or unsweetened almond milk. If you prefer a lighter option, use half-and-half or whole milk. Each option gives a different flavor, so choose what you like best.

How do I make this recipe vegan-friendly?

To make this dish vegan, swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Be sure to check your pasta for any eggs. Many brands offer vegan pasta options. This way, you can enjoy a creamy meal without animal products.

What type of pasta is best for Creamy Veggie Alfredo?

Fettuccine works best for Creamy Veggie Alfredo. Its wide shape holds the sauce well. You can also use linguine or penne if you prefer. Whole wheat or gluten-free options are great for healthier choices. Choose what fits your taste and diet!

This blog post covered how to make a tasty Creamy Veggie Alfredo. We explored ingredients, steps, and tips for perfecting the dish. You learned about substitutions and how to store leftovers.

Remember, you can customize it to your taste. Don’t hesitate to mix in new vegetables or try different pastas. Cooking should be fun and creative! Enjoy your meal and share it with other

- 8 oz fettuccine pasta - 1 cup heavy cream - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 cup broccoli florets, chopped into bite-sized pieces - 1 cup bell peppers, thinly sliced (a mix of red and yellow) - 1 cup cherry tomatoes, halved - 1/2 cup freshly grated Parmesan cheese (or a dairy-free alternative, if preferred) - Sea salt and freshly cracked black pepper, to taste - 1/4 teaspoon freshly grated nutmeg - Fresh basil leaves for garnish (optional) You can switch out ingredients based on what you have. For the fettuccine, you can use any pasta shape you like. If you need a dairy-free option, try coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. For vegetables, feel free to use zucchini, spinach, or asparagus. Change the bell peppers to your favorite color or type. Fresh ingredients make a big difference in flavor. When choosing broccoli, look for tight florets and bright green color. For bell peppers, pick ones that are firm and shiny. Choose cherry tomatoes that feel heavy for their size, with smooth skin. Use fresh garlic for a stronger taste. If possible, buy basil leaves right before cooking. This keeps them fresh and fragrant. Always wash your produce well before cooking. {{ingredient_image_2}} To start, fill a large pot with water. Add a good pinch of salt and bring it to a rolling boil. Once it's boiling, add 8 ounces of fettuccine pasta. Cook it for 8 to 10 minutes, or follow the package instructions. You want the pasta to be al dente. Before you drain it, reserve 1 cup of the pasta water. This water will help you adjust the sauce later. After that, drain the pasta and set it aside. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. When the oil is hot, add 2 cloves of finely minced garlic. Sauté it for about 1 minute until it smells great. Be careful not to let it burn. Next, add 1 cup of chopped broccoli and 1 cup of thinly sliced bell peppers. Stir and cook for 5 to 7 minutes. You want the veggies to be tender but still bright. Then, gently fold in 1 cup of halved cherry tomatoes and cook for another 2 minutes until they are a bit soft. Now, lower the heat to a gentle simmer. Pour in 1 cup of heavy cream while stirring. Add 1/2 cup of freshly grated Parmesan cheese and season with sea salt, cracked black pepper, and 1/4 teaspoon of freshly grated nutmeg. Let this mixture simmer for 3 to 4 minutes. Stir it occasionally until the sauce thickens slightly. Carefully add the cooked fettuccine to the skillet with the sauce and veggies. Gently toss everything together. Ensure the pasta is well-coated in the creamy sauce. If the sauce looks too thick, slowly add the reserved pasta water. Use a little at a time until you reach the creaminess you want. Taste the dish and adjust the seasoning if needed. You can add more salt or pepper to suit your taste. Serve it right away while hot. For an extra touch, garnish each plate with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy veggie Alfredo pasta! To make your Alfredo sauce rich and creamy, start with heavy cream. Heat it gently in your skillet. Stir in freshly grated Parmesan cheese. This cheese gives the sauce a nice, smooth texture. If the sauce is too thick, add a bit of the reserved pasta water. This will help create the perfect creamy sauce for your pasta. You can easily change this dish to match your taste. Add your favorite vegetables like spinach or zucchini. Want more protein? Try adding grilled chicken or shrimp. For a spicy kick, toss in some red pepper flakes. You can also switch the cheese. Use mozzarella or a dairy-free option if you need it. If you are new to cooking, here are some handy tips. Always use a large pot for boiling pasta. This helps prevent sticking. When sautéing vegetables, keep the heat at medium. This will cook them evenly without burning. Don’t rush the sauce—let it simmer gently. Taste as you go to make sure the flavors are just right. Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your Alfredo pasta. Opt for seasonal produce whenever possible for the best taste. Adjust Creaminess: If the sauce is too thick, use the reserved pasta water to adjust the consistency to your liking. This will help bind the sauce to the pasta perfectly. Experiment with Cheese: While Parmesan is traditional, feel free to mix in other cheeses like Pecorino or a dairy-free alternative for a unique twist on flavor. Herb Variations: For added depth of flavor, try incorporating other herbs like thyme or oregano alongside the basil for a more aromatic dish. {{image_4}} You can easily make this dish dairy-free. Instead of heavy cream, use coconut cream. It adds a rich flavor. For cheese, try a dairy-free Parmesan. Brands like nutritional yeast also work well for a cheesy taste without dairy. If you want extra protein, add cooked chicken or shrimp. Tofu is a great choice for a plant-based option. You can also use chickpeas or lentils. These add protein and make the dish more filling. Fettuccine is great, but you can switch it up. Try penne, rotini, or even whole wheat pasta. Each shape holds the sauce differently, giving you a new taste each time. Don't be afraid to get creative with your pasta choices! Store your creamy veggie Alfredo pasta in an airtight container. Make sure the pasta is cool before sealing. It can last in the fridge for up to three days. If you plan to eat it later, don’t forget to separate any extra sauce to keep the pasta from getting soggy. To reheat, place the pasta in a skillet over low heat. Add a splash of water or extra cream to help loosen the sauce. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This helps prevent the pasta from drying out. You can freeze creamy veggie Alfredo pasta if you want to save some for later. Place the cooled pasta in a freezer-safe container. It can last in the freezer for up to two months. To enjoy, thaw it overnight in the fridge before reheating. The sauce may separate, so stir well before serving. Yes, you can use many other vegetables. Try zucchini, carrots, or spinach. Mix and match based on what you like. Fresh or frozen veggies work well. Just make sure to adjust the cooking times for each type. You want them tender but still colorful. You can use several substitutes for heavy cream. Coconut milk is a great choice if you want a rich taste. You can also try cashew cream or unsweetened almond milk. If you prefer a lighter option, use half-and-half or whole milk. Each option gives a different flavor, so choose what you like best. To make this dish vegan, swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Be sure to check your pasta for any eggs. Many brands offer vegan pasta options. This way, you can enjoy a creamy meal without animal products. Fettuccine works best for Creamy Veggie Alfredo. Its wide shape holds the sauce well. You can also use linguine or penne if you prefer. Whole wheat or gluten-free options are great for healthier choices. Choose what fits your taste and diet! This blog post covered how to make a tasty Creamy Veggie Alfredo. We explored ingredients, steps, and tips for perfecting the dish. You learned about substitutions and how to store leftovers. Remember, you can customize it to your taste. Don’t hesitate to mix in new vegetables or try different pastas. Cooking should be fun and creative! Enjoy your meal and share it with others!

Creamy Veggie Alfredo Pasta

A delicious and creamy pasta dish loaded with fresh vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 cup broccoli florets, chopped into bite-sized pieces
  • 1 cup bell peppers, thinly sliced (a vibrant mix of red and yellow)
  • 1 cup cherry tomatoes, halved
  • 0.5 cup freshly grated Parmesan cheese (or a dairy-free alternative, if preferred)
  • to taste sea salt and freshly cracked black pepper
  • 0.25 teaspoon freshly grated nutmeg
  • optional fresh basil leaves for garnish

Instructions
 

  • Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the fettuccine, and cook for 8-10 minutes, or according to the package instructions, until al dente. Before draining, reserve 1 cup of the pasta water to help adjust the sauce later. Drain the pasta and set aside.
  • Sauté the Vegetables: In a large skillet, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Next, add the chopped broccoli and sliced bell peppers to the skillet. Stir and cook for 5-7 minutes, or until the vegetables are tender but still vibrant in color. Gently fold in the halved cherry tomatoes, and cook for an additional 2 minutes until they soften slightly.
  • Make the Alfredo Sauce: Lower the heat to a gentle simmer, and pour in the heavy cream while stirring. Add the freshly grated Parmesan cheese, and season the sauce with salt, freshly cracked black pepper, and freshly grated nutmeg. Allow the mixture to simmer for 3-4 minutes, stirring occasionally, until the sauce thickens just a bit.
  • Combine Pasta and Sauce: Carefully add the cooked fettuccine to the skillet with the sauce and vegetables. Gently toss everything together to ensure the pasta is well-coated in the creamy sauce. If the sauce appears too thick, gradually incorporate the reserved pasta water a little at a time until you reach your desired creaminess.
  • Serve: Taste the dish and adjust the seasoning if needed, adding more salt or pepper to suit your preference. Serve immediately while hot, garnished with fresh basil leaves for a pop of color and flavor.

Notes

For an elegant touch, serve each plate with an extra sprinkle of Parmesan and a basil leaf on top, accompanied by a slice of crusty bread on the side.
Keyword alfredo, pasta, vegetarian

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