amy's veggie fettuccine alfredo

★★★★☆ 19
jjlrdomom avatar
By Amy Jajliardo
from Mt. Vernon, ME

I was looking for a way to add more veggies to our meals, and hubby was trying a lower protein diet (thankfully that's over!) so I started playing in the kitchen and came up with this recipe. I've even used it for a catering event I did! My 16yo son brags about this meal!

Blue Ribbon Recipe

Easy to prepare, yet with a presentation that will wow your guests... A wonderful recipes all the way around.

— The Test Kitchen @kitchencrew
★★★★☆ 19
serves 6
method Pan Fry

Ingredients For amy's veggie fettuccine alfredo

  • 2 Tbsp
    olive oil
  • 2
    onions, chopped
  • 1 1/2 tsp
    sugar
  • 1
    bell pepper, chopped
  • 2-3 clove
    garlic, coarsely chopped
  • 3
    carrots, julienned or sliced thin
  • 1 sm
    can of mushrooms, with their juice
  • 1/4 c
    water
  • 1/2 tsp
    chicken bouillon (optional)
  • 1/4 c
    butter
  • 1/4 -1/2 c
    flour
  • 2 c
    half and half
  • 1/3 c
    cooking sherry
  • 1 pinch
    nutmeg
  • 1/2 c
    parmesan cheese
  • salt and pepper to taste
  • 1 lb
    cooked fettuccine noodles

How To Make amy's veggie fettuccine alfredo

  • 1
    Heat oil in skillet. Add onions and saute. After 3 minutes, add sugar to carmelize onions. Cook 2 more minutes, add peppers and garlic and cook about 5 minutes until softened and browned.
  • 2
    Add carrots, mushrooms (with their liquid), water and bouillon. Cover and cook 8 min. or until carrots are softened. Remove cover and continue cooking to evaporate liquid.
  • 3
    While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
  • 4
    Add half and half, sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well.
  • 5
    Combine noodles, vegetables, and sauce.
  • 6
    Great served with crusty garlic bread and a fresh tossed salad.
ADVERTISEMENT
ADVERTISEMENT