This meatless Alfredo dinner roasts the vegetables first, which is the detail that makes all the difference. Roasted broccoli, bell pepper, and zucchini have concentrated, slightly caramelized flavor that holds its own against a rich cream sauce, where steamed vegetables would get lost in it.
Alfredo Sauce With Vegetables
Classic Alfredo sauce tossed with roasted broccoli, bell pepper, and zucchini for a meatless pasta dinner.
Ingredients
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper for the vegetables
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 2 cups Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound penne or fettuccine, cooked
Instructions
- Heat oven to 425 degrees F. Toss the broccoli, zucchini, and bell pepper with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 22 minutes, until tender and lightly browned at the edges.
- While the vegetables roast, melt butter over medium heat. Cook garlic for 1 minute.
- Add the cream and simmer gently for 3 to 4 minutes.
- Lower the heat and whisk in the Parmesan a handful at a time until smooth. Season.
- Toss the cooked pasta with the Alfredo sauce.
- Add the roasted vegetables and fold them in gently.
- Serve right away with extra Parmesan.
Notes
Roasting the vegetables instead of steaming them is the key step here. Roasted vegetables have more concentrated flavor and a slightly caramelized edge that holds up against the rich sauce better than steamed ones would.
Add the vegetables after tossing the pasta with sauce so they do not get crushed during tossing.
Why Roasting Rather Than Steaming
Steamed vegetables are soft and mild, which can disappear under a sauce this rich. Roasting at high heat removes moisture and caramelizes the natural sugars in the vegetables, giving them a firmer texture and a deeper flavor that stays distinct even once tossed with the cream sauce.
Getting the Timing Right
The vegetables take about 20 minutes to roast and the sauce takes about 15 minutes to make. Start the vegetables first, then begin the sauce partway through their roasting time. This way everything finishes at about the same time and you can toss together and serve right away without either the sauce or the vegetables sitting around getting cold.
Best Vegetables for This Dish
| Vegetable | Prep | Roast Time at 425F |
|---|---|---|
| Broccoli | Florets | 18 to 20 minutes |
| Zucchini | Half moons, 1/2 inch thick | 18 to 20 minutes |
| Bell pepper | Sliced strips | 20 to 22 minutes |
| Asparagus | Trimmed, whole | 12 to 15 minutes |
| Cherry tomatoes | Whole | 15 to 18 minutes |
Storage
Store in a sealed container in the fridge for up to 3 days. Some vegetables, especially zucchini, soften more overnight. Reheat gently with a splash of cream to loosen the sauce.