Servings a healthy, flavorful and filling dinner just got a little easier thanks to this veggie alfredo recipe. Creamy alfredo sauce paired with perfectly roasted vegetables make this dish a complete winner.
Veggie Alfredo Pasta
Pasta with alfredo sauce has to be one of the best pasta dinner options. The sauce is so creamy, rich and purely decadent that it is something most of us have craved at one time or another. However, pasta with alfredo sauce alone may not be the healthiest choice. It is a lot of starch and fats without a whole lot of nutrients to go with it.
That is why we decided to add some veggies to the dish, giving the classic pasta the healthy upgrade that it needed. Even though our recipe adds roasted vegetables to the mix, it is still very easy to make and is the perfect, quick weeknight meal. You are surely going to love it!
How to Make Veggie Alfredo Pasta
Putting this complete meal together only takes a matter of minutes. Two tricks that we use to keep the prep time to a minimum is to use a bag of frozen mixed veggies and a store-bought jar of alfredo sauce. But don’t let those ingredients fool you, they are still incredibly tasty and nutritious even though they are pre-packaged. Take a look at how we cook the veggie pasta.
- Preheat the oven and prepare a baking sheet with foil.
- Toss the frozen, sliced vegetables with the olive oil and seasonings (feel free to add a little extra salt and pepper too!)
- Spread the veggies on the prepared tray and roast in the oven for 30 minutes, stirring to flip the vegetables after 15 minutes.
- While the vegetables are roasting, make the pasta according to the package directions.
- Drain the noodles and stir in the alfredo.
- Serve the sauced noodles alongside the roasted vegetables or toss the vegetables into the pasta and sauce- whichever you prefer. Top with some extra parmesan cheese and enjoy while hot!
It doesn’t get much easier or tastier than that! You can see why our recipe for this dish is a total fan favorite.
Using Fresh Vegetables in Pasta
If you prefer to use fresh veggies in this recipe rather than frozen, you definitely can. Choose whichever vegetables are your favorite (carrots, bell pepper, asparagus, broccoli etc). Chop the veggies so that they are about the same size and then continue on with the recipe as written, tossing the fresh vegetables in a bowl with the seasonings and olive oil and then roasting.
The fresh ingredients may cook slightly faster than the frozen vegetables as they are not as cold when you start the recipe. Check to see if the vegetables are done to your liking after just 20 minutes.
In addition, you can choose to saute the vegetables rather than roasting them in the oven. Prepare the vegetables as written in the recipe (tossing with olive oil, salt and pepper etc.). Place the seasoned veggies in a large skillet and heat over medium heat. Let the vegetables sear in the pan, stirring occasionally, for about 10 minutes.
Once they begin to turn golden brown, turn off the heat, cover the pan and let the veggies steam for about 5 minutes. Enjoy with the alfredo and don’t forget the extra cheese! This is a fantastic way to cut back on cook time as well.
Customized Veggie Alfredo
Making this dish your own, signature meal is not hard at all. Give a few of these ideas a try to make our recipe even better!
- Make your own sauce from scratch. All you will need is some heavy cream or milk, grated parmesan cheese, garlic, flour, and some seasonings. You will need about 2-3 cups of sauce for the recipe
- Add some shredded rotisserie chicken to the meal. Heat the chicken (if needed), stir it in with the pasta and cheese sauce and serve.
- Use fettuccini instead of spaghetti or any of your favorite noodle shapes.
- Look for a different type of alfredo sauce, picking one with extra garlic, lower calories or extra cheese.
Our recipe is so simple that a lot of customizations and new ingredients can be made to help create your perfect dish.
Storing Vegetable Pasta
If you find that you have extra vegetable alfredo, simply store it in airtight containers for up to 5 days. When you are ready to enjoy the alfredo again, place a cup or two on a plate and cover with a microwave plate cover. Heat in the microwave for about 2 minutes, test the dish to see if it is hot enough and then enjoy it!
Using a microwave plate cover will prevent the alfredo from drying out as it is being reheated. It will also prevent the sauce from splattering in your microwave! If the sauce does get a little dry as it reheats, add about 1/4 cup of heavy cream, a little grated parmesan cheese, and some salt and pepper to bring the dish back to its original consistency.
You can also reheat the dish in a saucepan on the stove top over medium heat. If you choose this method, you will probably want to add that extra 1/4 cup of heavy cream and grated parmesan before you start to cook as it will get a little dry without it!
We know that this simple, delicious, classic recipe is something that you are going to enjoy and love. Let us know what you think or send us your email address to get delicious, easy recipes sent right to your inbox.Print
ROASTED VEGGIE ALFREDO
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
A perfect blend of vegetables and pasta make for a great weeknight meal.
FOR ROASTED VEGGIES:
- 6 cups of frozen veggies (your choice, we use Normandy)
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons parsley
- sea salt / pepper to taste
- 1 Jar Newman’s Roasted Garlic Alfredo Sauce
- 1 package of whole wheat spaghetti noodles (your choice)
- Preheat oven to 425 degrees Fahrenheit
- In a large bowl, toss all the vegetables together with olive oil, garlic, parsley, sea salt, and pepper.
- Spread vegetables on a large cookie sheet.
- Roast vegetables for 30 minutes, removing the vegetables from the oven every 15 minutes to stir around.
- Bring 10 cups of water to boil.
- Add package of whole wheat spaghetti noodles and cook according to instructions.
- Pour the pot of pasta and water through a colander.
- Add jar of alfredo sauce and stir.
- Serve with veggies and ENJOY! 🙂
- What vegetable goes good with alfredo is all a matter of taste. Pretty much any veggie will be perfect in this meal, we just opt for the simple bag of frozen mixed veggies to keep it simple. However, you can also try Brussel sprouts, green beans, peas, carrots, diced tomatoes or just cook a simple cup of cauliflower florets.
- Stir the veggies into the pasta to make one, perfect dinner bowl. Of course, you can keep the two separate but when you stir them together, the veggies get some of that delicious sauce too!
- Cook gluten-free noodles to use in this dish to create a simple gluten-free meal. Just be sure that the sauce you choose to use is gluten-free as well!
Girls, your photography is just breath taking!! Gorgeous!
Thank you so much! It is definitely not as easy as it looks some days 😉