30-Minute Vegetable Alfredo
A wholesome and creamy Vegetable Alfredo made with high-fiber pasta, tender vegetables, and a lightened-up cauliflower and Parmesan sauce. This healthy, protein-packed meal is ready in just 30 minutes, making it perfect for weeknights or meal prep.
Equipment
- 1 Large pot (for pasta)
- 1 Medium saucepan (for sauce)
- 1 Large nonstick skillet (for vegetables)
- 1 cutting board
- 1 sharp knife
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Colander (for draining pasta)
Ingredients
- 8 oz high-fiber pasta
- 1 lb asparagus trimmed and chopped
- ¼ cup sun-dried tomatoes not packed in oil
- 8 oz fresh mushrooms sliced
- 2 cups cauliflower florets
- 4 garlic cloves minced
- 2 tbsp light butter
- 2 tbsp whole wheat flour
- 1 ¼ cups fat-free milk
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and black pepper to taste
Instructions
- Cook the Pasta to Perfection: Fill a large pot with water, season generously with salt, and bring it to a rolling boil. Add the high-fiber pasta and cook according to the package directions until it reaches an al dente texture—tender but still slightly firm in the center. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander, rinse briefly with warm water to stop the cooking, and set it aside while you prepare the vegetables and sauce.
- Prepare the Vegetables for Sautéing: While the pasta is cooking, wash and trim the asparagus, then chop it into bite-sized pieces. Slice the mushrooms evenly for consistent cooking, separate the cauliflower florets into small pieces, mince the garlic finely, and roughly chop the sun-dried tomatoes. Keeping the vegetables prepped and ready will ensure smooth cooking and help maintain their fresh flavors and textures.
- Sauté the Vegetables Until Tender: Place a large nonstick skillet over medium-high heat and lightly coat the surface with cooking spray or a small drizzle of olive oil if preferred. Add the asparagus, cauliflower florets, mushrooms, sun-dried tomatoes, and minced garlic to the pan. Stir frequently and cook for 6–8 minutes, or until the vegetables are softened but still have a slight bite. The garlic should become fragrant, and the mushrooms will release their moisture, creating a natural base of flavor. Once ready, remove from heat and set aside.
- Create a Smooth Roux Base: In a medium saucepan, melt the light butter over medium heat. Once melted, sprinkle in the whole wheat flour and whisk continuously for about 1 minute. This mixture, called a roux, will begin to bubble and take on a very light golden color, which helps remove the raw flour taste. Be careful not to let it burn—gentle stirring is the key.
- Whisk in the Milk Gradually: Slowly pour the fat-free milk into the roux while whisking constantly to avoid lumps. Continue whisking for 3–5 minutes until the mixture thickens and turns into a smooth, creamy sauce that lightly coats the back of a spoon. If the sauce becomes too thick, you can add a splash of extra milk to loosen it to your preferred consistency.
- Melt the Parmesan for Creaminess: Once the sauce has thickened, reduce the heat to low and add the grated Parmesan cheese. Stir gently until the cheese melts completely into the sauce, creating a silky Alfredo base. At this point, taste and adjust with a pinch of salt and black pepper. The sauce should be creamy, savory, and full of flavor.
- Combine Pasta, Vegetables, and Sauce: In a large mixing bowl or directly in the skillet used for the vegetables, toss the drained pasta, sautéed vegetables, and warm Alfredo sauce together. Mix thoroughly so every piece of pasta and vegetable is evenly coated in the creamy sauce. Sprinkle in the freshly grated lemon zest to brighten the flavors and balance the richness of the dish.
- Adjust Seasoning and Serve: Taste the final dish and adjust the seasoning with additional salt and pepper if needed. Serve the Vegetable Alfredo warm, garnished with extra Parmesan or a sprinkle of fresh herbs such as parsley or basil if desired. For best results, enjoy immediately while the sauce is creamy and smooth.
Notes
- Use high-fiber pasta for added nutrition, but any pasta shape works—penne, fettuccine, or rotini all hold the creamy sauce beautifully.
- Fresh vegetables bring brightness, but frozen asparagus, mushrooms, or cauliflower can be swapped in a pinch—just sauté a little longer to remove excess moisture.
- Sun-dried tomatoes not packed in oil provide a concentrated flavor without extra fat. If using oil-packed, pat dry before chopping.
- Lemon zest is optional but highly recommended, as it cuts through the richness and makes the dish taste fresher.
- The Alfredo sauce thickens as it cools; add a splash of milk when reheating to restore creaminess.
