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amy's veggie fettuccine alfredo

(19)
jjlrdomom avatar
Blue Ribbon Recipe by
Amy Jajliardo
@jjlrdomom
Mt. Vernon, ME

I was looking for a way to add more veggies to our meals, and hubby was trying a lower protein diet (thankfully that's over!), so I started playing in the kitchen and came up with this recipe. I've even used it for a catering event I did. My 16-year-old son brags about this meal.

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Blue Ribbon Recipe

Easy to prepare, this veggie fettuccine Alfredo will wow your guests. The creamy sauce has a ton of flavor and is filled with fresh veggies. Tailor the veggies to suit your taste buds, but we enjoyed the peppers and carrots. If you'd like some protein, add grilled chicken or chickpeas. It was delicious with a salad and bread.

— The Test Kitchen @kitchencrew
(19)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Pan Fry

Ingredients For amy's veggie fettuccine alfredo

  • 2 Tbsp
    olive oil
  • 2 sm
    onions, chopped
  • 1 1/2 tsp
    granulated sugar
  • 1 md
    bell pepper, chopped
  • 2-3 clove
    garlic, coarsely chopped
  • 3 md
    carrots, julienned or sliced thin
  • 1 sm
    can of mushrooms, with their juice
  • 1/4 c
    water
  • 1/2 tsp
    chicken bouillon (optional)
  • 1/4 c
    butter
  • 1/4 -1/2 c
    all-purpose flour
  • 2 c
    half and half
  • 1/3 c
    cooking sherry
  • 1 pinch
    ground nutmeg
  • 1/2 c
    Parmesan cheese
  • salt and pepper, to taste
  • 1 lb
    cooked fettuccine noodles, reserve pasta water

How To Make amy's veggie fettuccine alfredo

Test Kitchen Tips
We added about 1 cup of pasta water to thin our sauce.
  • Saute onions in oil.
    1
    Heat oil in a skillet. Add onions and saute. After 3 minutes, add sugar to caramelize onions.
  • Add peppers and garlic; continue to cook.
    2
    Cook for 2 more minutes. Add peppers and garlic. Cook about 5 minutes until softened and browned.
  • Add carrots, mushrooms, water, and bouillon.
    3
    Add carrots, mushrooms (with their liquid), water, and bouillon.
  • Cook until carrots are softened.
    4
    Cover and cook 8 minutes or until carrots are softened.
  • Continue to cook until liquid evaporates.
    5
    Remove the cover and continue cooking to evaporate the liquid.
  • Add flour to melted butter.
    6
    While noodles are cooking, melt butter in a large skillet. Add flour.
  • Whisk to form a paste.
    7
    Mix with a whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
  • Whisk in half and half.
    8
    Whisk in half and half; mix until there are no lumps.
  • Add sherry, nutmeg, salt, pepper, and Parmesan cheese.
    9
    Add sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until the sauce thickens. Once the sauce thickens, add Parmesan and mix well.
  • Add the cooked vegetables and mix.
    10
    Add the cooked vegetables. If the sauce seems too thick, add some pasta water.
  • Add cooked pasta.
    11
    Add cooked pasta and stir. This is great served with crusty garlic bread and a fresh tossed salad.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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