amy's veggie fettuccine alfredo

Name: Amy's Veggie Fettuccine Alfredo
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil; 2 small onions, chopped; 1 1/2 teaspoon(s) granulated sugar; 1 medium bell pepper, chopped; 2-3 clove(s) garlic, coarsely chopped; 3 medium carrots, julienned or sliced thin; 1 small can of mushrooms, with their juice; 1/4 cup(s) water; 1/2 teaspoon(s) chicken bouillon (optional); 1/4 cup(s) butter; 1/4 -1/2 cup(s) all-purpose flour; 2 cup(s) half and half; 1/3 cup(s) cooking sherry; 1 pinch(es) ground nutmeg; 1/2 cup(s) Parmesan cheese; - salt and pepper, to taste; 1 pound(s) cooked fettuccine noodles, reserve pasta water

(19 RATINGS)

4.30K Pinches 14 Photos

Amy Jajliardo

Mt. Vernon, ME

Updated on Mar 21, 2025

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 16-year-old son brags about this meal.

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Two plates of Amy's Veggie Fettuccine Alfredo.

Blue Ribbon Recipe

Easy to prepare, this veggie fettuccine Alfredo will wow your guests. The creamy sauce has a ton of flavor and is filled with fresh veggies. Tailor the veggies to suit your taste buds, but we enjoyed the peppers and carrots. If you'd like some protein, add grilled chicken or chickpeas. It was delicious with a salad and bread.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Pan Fry

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 1/2 teaspoons granulated sugar
1 medium bell pepper, chopped
2-3 cloves garlic, coarsely chopped
3 medium carrots, julienned or sliced thin
1 small can of mushrooms, with their juice
1/4 cup water
1/2 teaspoon chicken bouillon (optional)
1/4 cup butter
1/4 -1/2 cup all-purpose flour
2 cups half and half
1/3 cup cooking sherry
1 pinch ground nutmeg
1/2 cup Parmesan cheese
- salt and pepper, to taste
1 pound cooked fettuccine noodles, reserve pasta water

How To Make amy's veggie fettuccine alfredo

Test Kitchen Tips

We added about 1 cup of pasta water to thin our sauce.

Step 1

Heat oil in a skillet. Add onions and saute. After 3 minutes, add sugar to caramelize onions.

Step 2

Cook for 2 more minutes. Add peppers and garlic. Cook about 5 minutes until softened and browned.
Step 3

Add carrots, mushrooms (with their liquid), water, and bouillon.
Step 4

Cover and cook 8 minutes or until carrots are softened.
Step 5

Remove the cover and continue cooking to evaporate the liquid.
Step 6

While noodles are cooking, melt butter in a large skillet. Add flour.
Step 7

Mix with a whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
Step 8

Whisk in half and half; mix until there are no lumps.
Step 9

Add sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until the sauce thickens. Once the sauce thickens, add Parmesan and mix well.
Step 10

Add the cooked vegetables. If the sauce seems too thick, add some pasta water.
Step 11

Add cooked pasta and stir. This is great served with crusty garlic bread and a fresh tossed salad.
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