Savory Broccoli and Mushroom Alfredo

One of my all-time favorite meals to whip up is Alfredo pasta. The beauty of Alfredo is in its versatility, with endless variations to explore—from different pasta types to a variety of vegetables and meats. Last night, I decided on a broccoli and mushroom Alfredo, and it turned out absolutely delicious. Every bite offered a perfect harmony of creamy Alfredo sauce, tender penne, and the savory richness of garlic and Parmesan. The sauce was luxuriously smooth, and the pasta seasoned to perfection. The best part? This recipe was incredibly quick and easy to make. I simply boiled the pasta, sautéed the veggies, stirred in some Alfredo sauce, and voilà! A perfectly satisfying dish. Check out the recipe below.

Broccoli and Mushroom Alfredo Pasta

Ingredients:

Penne Pasta (1 box)

Heavy Cream (2 cups)

Butter (3 tablespoons)

Parmesan Cheese (1 1/2 cup)

Extra Virgin Olive Oil (1 tablespoon)

Broccoli (2 cups)

Bell peppers (1/2 cup)

Mushrooms (2 cups)

Onions (1/2 cup)

Garlic (2 cloves)

Garlic Powder  (1.5 teaspoon)

Onion Powder  (1.5 teaspoon)

Italian Seasoning (1.5 teaspoon)

Chili Flakes (1 teaspoon- optional)

Salt and pepper to taste

Instructions:

Begin by cooking the penne pasta according to the package directions (typically 8-10 minutes). Drain the pasta and set aside. Heat a large pan and add the olive oil. Begin sauteing the garlic, onions, bell peppers, broccoli, and mushrooms. Cook on medium high for 4 minutes. Add butter and broccoli and cover to steam for 3 minutes. Remove the veggies from the pot. In the same pot, whisk in the heavy cream. Once the cream starts to steam, add the parmesan cheese. Add garlic powder, onion powder, Italian seasoning, and chili flakes. Add cooked veggies and cooked pasta back to the pan. Toss the pasta and veggies to coat completely. Season to taste with salt and pepper if needed. Cook on medium heat for 3 minutes. Allow to stand 5 minutes.

Alfredo Pasta