How to Make Creamy Broccoli & Carrot Alfredo Pasta
-
Boil carrots until very tender (about 10 minutes), then puree with milk and cream cheese until smooth.
-
Cook pasta according to package instructions, adding broccoli florets during last 2 minutes. Drain.
-
Melt butter in a large skillet, add carrot puree and garlic powder, and simmer 2 minutes.
-
Stir in parmesan, salt, and pepper until sauce is creamy.
-
Add pasta and broccoli, toss to coat, and cook 2 minutes until heated through.
-
Serve immediately, garnished with extra parmesan.
Pro Tips for Perfect Creamy Broccoli & Carrot Alfredo Pasta
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat fettuccine or penne, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Broccoli & Carrot Alfredo Pasta?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Broccoli & Carrot Alfredo Pasta?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat fettuccine or penne?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.