This one skillet vegetarian pasta dish is super yummy with its creamy sauce. It’s simple and fresh and for my pasta loving family just the perfect lunch or dinner. The sauce is holding to the pasta and the peas give a little bit of color to the dish.
This creamy Alfredo is a good meal when you don’t have much time to cook. It always depends on how long the pasta you use needs to cook but with this recipe you can have your dish on the table within 20 to 30 minutes.
Vegetarian Pasta Alfredo Ingredients
- 230g pasta
- 2 cloves garlic
- 3 cups water
- 1 tsp vegetable broth powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup frozen peas
- 1/3 cup whipping cream
- 1/3 cup grated Parmesan cheese
How to cook Vegetarian Pasta Alfredo
Heat a little bit of oil in your heavy pan and cook the minced garlic for a few seconds. Stir in the pasta, the water, your veggie broth powder, salt and pepper.
Bring to boiling and reduce the heat. Simmer your pasta until tender (but still firm) with the lid on to keep the liquid, since you’ll turn your broth into a delicious sauce in the next step.
When your pasta is cooked stir in the peas, whipping cream and parmesan cheese and cook until heated through for about 3 to 5 minutes, stir a few times.
Toppings or sides that go well with Vegetarian Alfredo
Serve with a crisp side salad and some tasty ciabatta bread!
If you are like my daughter a bacon lover, why not sprinkle with bacon bits. Or maybe you like an extra dash of parmesan cheese on top?
Storing and how to reheat
You can store your pasta in an airtight container for up to 4 days. Allow your dish to cool completely before storing.
Reheat your pasta slowly on the stove top and add a little milk.
If you try this recipe and love it, please leave a comment below.
Tag me on Instagram @luckyloreleyy