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.

Ingredients

Scale

Vegetables

1 lb asparagus spears, trimmed and sliced into 1-inch pieces
8 ounces green beans, trimmed
1 cup peas, thawed
8 ounces mushrooms, sliced
Baby spring green lettuce mix, for serving
Baby arugula, for serving

Pasta

12 ounces pasta (Campanelle or preferred shape)

Sauce

2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup vegetable or chicken broth
1 cup non-fat or skim milk
2 tablespoons heavy whipping cream
1/3 cup parmesan cheese, grated
Salt, to taste

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

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 420
Sugar: 5g
Sodium: 320mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 18g
Cholesterol: 25mg

Keywords: spring vegetable pasta, mushroom pasta alfredo, vegetarian pasta, creamy pasta with vegetables, asparagus pasta, healthy pasta recipe