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Savory Broccoli and Mushroom Alfredo

One of my favorite go to meals to cook is alfredo pasta. There are so many variations of alfredo to chose from ranging from pasta selections to veggies and meats. Last night I opted for broccoli and mushroom alfredo pasta. It was absolutely delicious. Each bite offered the perfect balance of creamy alfredo sauce, tender penne, and savory notes of garlic and parmesan. The creaminess was luxurious and the pasta was seasoned to perfection. This recipe was so quick and easy to follow. I literally boiled water, cooked the pasta, sauteed some veggies, threw in some alfredo sauce, mixed it all together, and VOILA! Job well done. Check out the recipe below.

Plated pasta
Broccoli and Mushroom Alfredo Pasta


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


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.

Cooking alfredo pasta in pan
Alfredo Pasta

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