If you are craving a meal that feels both fresh and indulgent, the Spring Vegetable Mushroom Pasta Alfredo is an absolute winner. This dish brings together the vibrant crunch of spring vegetables with the earthy depth of mushrooms, all enveloped in a dreamy, creamy Alfredo sauce that feels comforting without being too heavy. It’s the perfect balance of springtime brightness and classic rich flavors, making it a gorgeous centerpiece for any weeknight dinner or a casual gathering with friends. Trust me, once you try this Spring Vegetable Mushroom Pasta Alfredo, it just might become your go-to pasta celebration of the season.

Spring Vegetable Mushroom Pasta Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things simple yet flavorful with every ingredient playing a crucial role in creating the perfect harmony of taste, texture, and color. Each component is carefully chosen to highlight the freshness of spring vegetables and the creaminess of the Alfredo sauce.

12 ounces pasta (Campanelle recommended): The unique shape holds the sauce beautifully, ensuring every bite is loaded with flavor.
1 lb asparagus spears: Adds a crisp, slightly sweet bite with gorgeous green color.
8 ounces green beans: Provide fresh crunch and vibrant hue to brighten the dish.
1 cup peas, thawed: Sweetness and pop of texture that reminds you it’s springtime.
8 ounces mushrooms: Earthy, savory base that gives depth to the Alpine creaminess.
2 tablespoons extra virgin olive oil: For sautéing veggies gently and adding a hint of fruitiness.
2 tablespoons butter: Creates that luscious richness in the sauce.
2 tablespoons flour: Thickens the Alfredo sauce perfectly without any clumps.
1/2 cup vegetable or chicken broth: Lightens the sauce, balancing cream and cheese.
1 cup non-fat or skim milk: Keeps it creamy but not overly dense.
2 tablespoons heavy whipping cream: Adds luxurious silkiness to the sauce.
1/3 cup parmesan cheese: Sharp, nutty goodness that makes this Alfredo unmistakably delicious.
Baby spring green lettuce mix and baby arugula: Fresh greens to serve beneath, adding peppery and tender contrasts.

How to Make Spring Vegetable Mushroom Pasta Alfredo

Step 1: Blanch and Prep the Vegetables

Start by bringing a large pot of salted water to a boil. Toss in the green beans and cook them quickly for just 2 to 3 minutes so they stay bright green and maintain a crisp bite—this keeps that fresh snap you want in your Spring Vegetable Mushroom Pasta Alfredo. Once cooked, shock the beans in ice water to lock in that vibrant color, then drain and pat them dry. If you like, slice your asparagus into 1-inch pieces for easier eating and even cooking.

Step 2: Sauté Mushrooms and Combine the Veggies

Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 7 minutes until they soften and release their savory aroma. Then, stir in asparagus, green beans, peas, and sprinkle a pinch of salt to season. Give everything a good stir until warmed through, then transfer the veggie mixture to a large bowl and set aside. This step builds flavor while keeping your veggies tender-crisp for the perfect bite.

Step 3: Cook the Pasta Al Dente

While your mushrooms cook, boil the pasta following the package instructions to reach al dente – tender but with a slight chew. This texture is key because it holds up wonderfully when combined with the creamy sauce and hearty vegetables. Once drained, toss the pasta directly into the bowl with your veggie medley to start bringing the components together in harmony.

Step 4: Create the Alfredo Sauce Base

Take the skillet you used for the mushrooms and wipe it clean. Melt the butter over medium heat and then whisk in the flour. Keep whisking for about a minute so the flour cooks through and forms a smooth roux, which is the base of your creamy sauce. This step is crucial to getting that velvety, lump-free texture in your Spring Vegetable Mushroom Pasta Alfredo sauce.

Step 5: Finish the Sauce with Broth, Milk, and Cream

Slowly pour in the broth, milk, and heavy cream while whisking continuously to avoid lumps. Let the mixture come to a gentle simmer, then reduce the heat and stir in the parmesan cheese until melted and completely smooth. Taste and add salt as needed. This sauce is the heart of the dish—rich and silky without being overpowering.

Step 6: Combine and Toss Everything Together

Pour the creamy Alfredo sauce over the pasta and vegetables in your bowl. Toss everything gently but thoroughly so every piece gets coated in that luscious sauce. Then, serve it over a bed of fresh baby spring greens and arugula, which add just the right amount of freshness to balance out the richness. If you want, sprinkle a little extra parmesan on top for that perfect, cheesy finish.

How to Serve Spring Vegetable Mushroom Pasta Alfredo

Garnishes

To brighten the presentation and add a pop of flavor, consider garnishing with freshly cracked black pepper, a sprinkle of grated parmesan, or even some thinly sliced chives or fresh basil. A light drizzle of extra virgin olive oil over the top can add an elegant, glossy touch. These small details really elevate the Spring Vegetable Mushroom Pasta Alfredo experience.

Side Dishes

This pasta dish pairs beautifully with crisp, refreshing sides. A simple green salad dressed with lemon vinaigrette complements the creaminess, while garlic bread or crusty artisan bread invites you to soak up every last bit of sauce. Roasted cherry tomatoes or a light vegetable soup can also round out the meal with extra bursts of seasonal flavor.

Creative Ways to Present

For a fun, modern twist, serve portions of the Spring Vegetable Mushroom Pasta Alfredo in shallow bowls on a bed of fresh greens for a restaurant-style plating. Alternatively, serve family-style in a large, colorful ceramic dish to encourage sharing and conversation. You can also garnish individual plates with edible flowers for a stunning, springtime-worthy presentation that delights both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the Spring Vegetable Mushroom Pasta Alfredo in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days for optimal freshness and flavor. The veggies will keep their texture, and the sauce remains creamy, although you might notice the pasta absorbs some sauce as it sits.

Freezing

While this dish is delicious fresh, freezing is not recommended because the Alfredo sauce can separate and become grainy when thawed. If you want to freeze, consider freezing just the cooked pasta and vegetables without the sauce, then prepare a fresh Alfredo sauce when ready to serve for the best result.

Reheating

Reheat leftovers gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce if needed. Stir continuously to bring back that creamy texture without the sauce breaking. You can also reheat in the microwave using short bursts and stirring in between to avoid hot spots and maintain creaminess.

FAQs

Can I use other types of pasta for Spring Vegetable Mushroom Pasta Alfredo?

Absolutely! While Campanelle is ideal for holding the sauce, feel free to use any pasta shape you love, such as penne, fettuccine, or farfalle. Just make sure to cook it al dente to prevent it from becoming mushy once mixed with the sauce and veggies.

Is this recipe vegetarian?

Yes, this recipe is vegetarian as long as you use vegetable broth instead of chicken broth. The combination of mushrooms, fresh veggies, and cheese creates a rich, satisfying flavor that doesn’t rely on meat.

Can I make this recipe vegan?

To veganize the Spring Vegetable Mushroom Pasta Alfredo, substitute the butter with vegan margarine or olive oil, replace milk and cream with plant-based alternatives like oat or cashew milk, and use nutritional yeast or vegan parmesan for that cheesy note. You might need to adjust the thickness of the sauce slightly, but it’s totally doable and just as delicious.

What’s the best way to keep the vegetables crisp?

Blanching vegetables like asparagus and green beans shortly and shocking them immediately in cold water locks in color and crunch. Avoid overcooking during the sauté step—just warm them through so they stay tender but crisp. This method preserves the fresh, lively texture integral to this pasta.

Can I prepare some parts of this meal ahead of time?

You can definitely prep the vegetables by blanching and slicing in advance and even cook the pasta ahead as long as you toss it lightly with a bit of olive oil and refrigerate. The sauce, however, is best made freshly when you’re ready to serve to keep its velvety texture perfect for the Spring Vegetable Mushroom Pasta Alfredo experience.

Final Thoughts

Cooking up a batch of Spring Vegetable Mushroom Pasta Alfredo feels like celebrating the best of spring in every creamy, crunchy, flavorful forkful. It’s one of those dishes that feels both special and comforting, perfect for sharing with people you love or treating yourself on a casual night. Give it a try—you might be amazed at how effortlessly it turns simple ingredients into a standout, soul-satisfying meal that welcomes spring to your table.

Spring Vegetable Mushroom Pasta Alfredo Recipe

★★★★★

4.7 from 11 reviews

Author: Noah
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spring Vegetable Mushroom Pasta Alfredo is a light and flavorful dish combining tender asparagus, green beans, peas, and sautéed mushrooms tossed in a creamy parmesan Alfredo sauce. Served over fresh baby spring greens and arugula, it’s a fresh take on classic pasta perfect for springtime meals.

Instructions

Cook green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 2-3 minutes until they are bright green and al dente with a slight crisp. Drain and immediately transfer to a bowl of ice water or rinse under cold water to stop cooking. Drain again and pat dry.
Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 7 minutes until softened. Add asparagus, green beans, peas, and a pinch of salt. Stir to warm through then remove from heat and transfer to a large bowl.
Cook pasta: In the same boiling water, cook pasta according to package instructions until al dente. Drain the pasta and add it to the bowl with the cooked vegetables.
Prepare Alfredo sauce: Wipe the skillet dry. Melt butter over medium heat, then whisk in flour and cook for 1 minute while whisking constantly to form a roux.
Add liquids: Slowly whisk in broth, milk, and heavy cream to the roux. Bring mixture to a simmer while whisking frequently. Once simmering, reduce heat and whisk in parmesan cheese and salt to taste until smooth and creamy.
Toss pasta and sauce: Pour the Alfredo sauce over the pasta and vegetable mixture. Toss gently to coat everything evenly with sauce.
Serve: Plate the pasta and vegetables mixture over a bed of baby spring greens and arugula. Garnish with additional parmesan cheese if desired and serve immediately.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
To keep the vegetables crisp, avoid overcooking them; they should maintain a slight crunch.
You can substitute Campanelle pasta with fusilli or penne.
For a richer sauce, increase heavy cream to 1/4 cup, or substitute half the milk with cream.
Use freshly grated parmesan cheese for best flavor and texture.
Adding fresh herbs like parsley or basil can enhance the flavor profile.
Leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of milk to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Boiling, Sautéing, Simmering
Cuisine: Italian