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Making the Veggie Fettuccine Alfredo

Veggie Fettuccine Alfredo

A creamy and hearty veggie fettuccine Alfredo that combines tender pasta with sautéed vegetables in a rich, cheesy sauce. It's an easy, comforting dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
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Equipment

  • Skillet
  • large skillet

Ingredients
  

  • 1 pound cooked fettuccine noodles reserve pasta water
  • 2 tablespoons olive oil
  • 2 small onions chopped
  • 1.5 teaspoons granulated sugar
  • 1 medium bell pepper chopped
  • 2-3 cloves garlic coarsely chopped
  • 3 medium carrots julienned or sliced thin
  • 1 small can mushrooms with their juice
  • 1/4 cup water
  • 1/2 teaspoon chicken bouillon optional
  • 1/4 cup butter
  • 1/4 - 1/2 cup all-purpose flour
  • 2 cups half and half
  • 1/3 cup cooking sherry
  • 1 pinch ground nutmeg
  • 1/2 cup Parmesan cheese
  • to taste Salt
  • to taste Pepper

Instructions
 

Cooking the Veggies:

  • In a skillet over medium heat, warm the olive oil. Add chopped onions and sauté until they start to soften, about 3 minutes. Sprinkle in sugar to aid in caramelizing.
  • After 2 additional minutes, blend in the chopped bell pepper and garlic. Continue cooking for another 5 minutes until the mixture is softened and lightly golden.
  • Stir in the sliced carrots, mushrooms (including their juice), and water, adding chicken bouillon if desired. Cover and simmer for around 8 minutes until carrots are tender.
  • Remove the lid and allow the mixture to continue cooking for a bit to evaporate some excess liquid.

Making the Sauce:

  • In a separate large skillet, melt the butter over medium heat. Add flour to create a roux, cooking for 2-3 minutes.
  • Gradually whisk in the half and half, ensuring there are no lumps in the sauce.
  • Incorporate the cooking sherry, nutmeg, salt, and pepper, continuing to stir until the sauce reaches a thick consistency. Then, mix in the Parmesan cheese for a creamy finish.
  • Combine the sautéed vegetables with the sauce. If the mixture appears too dense, add some reserved pasta water to adjust the consistency.
  • Finally, add the cooked fettuccine noodles, mixing well to coat everything thoroughly. This dish pairs wonderfully with crusty garlic bread and a fresh salad.