Creamy Veggie Alfredo Bake
This Creamy Veggie Alfredo Bake is a comforting, cheesy pasta loaded with fresh veggies and a luscious parmesan cream sauce. Perfect for weeknight dinners!
Equipment
- Large Pot
- Large Skillet
- Baking dish (9x13 inch)
- Mixing Spoon
- Grater
- Knife and cutting board
Ingredients
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 2 cups spinach
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook until al dente according to package instructions. Drain the pasta and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the broccoli florets, sliced bell peppers, and mushrooms. Cook for 5-7 minutes until the vegetables are tender but still crisp. Add the spinach last and cook until wilted. Season with salt and pepper to taste.
- In the same skillet, pour in 1 cup heavy cream. Bring it to a gentle simmer and stir in 1 cup grated parmesan cheese. Continue to stir until the cheese melts completely and the sauce thickens slightly. Adjust seasoning with salt and pepper.
- Add the cooked fettuccine to the skillet with the creamy veggie sauce. Toss everything together until the pasta is evenly coated with the sauce and veggies are well distributed.
- Transfer the creamy veggie pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Preheat your oven to 375°F (190°C). Bake the dish uncovered for 20-25 minutes, or until the cheese topping is bubbly and golden brown.
- Remove the bake from the oven and let it cool for a few minutes. Garnish with freshly chopped basil leaves before serving.
Notes
- Reheat leftovers in the oven or microwave; add a splash of cream or pasta water if the sauce thickens too much.
- For a gluten-free option, swap fettuccine with gluten-free pasta.
- To make it vegan, use plant-based cream and cheese alternatives.
- Do not overcook the pasta initially; it will continue cooking in the oven.
- Grate your own cheese for the best melting and texture.