As a recovering vegetarian, most meals contain some type of meat, but every so often, I opt for a quick & easy meat-free meal. The tricky part is making sure that it’s filling, but not just because you’re eating a huge bowl of carbohydrates. This takes about 15 minutes to make, contains lots of yummy vegetables and dairy, and is definitely filling. As you will see, there’s a lot more vegetables than pasta. I’ve been making Alfredo sauce like this since I was about 20 years old, and I still love it. My daughter calls it “butter sauce” and requests it often. This recipe serves 2 adults, 2 children or 3 adults.
- 2 cups fresh (organic) broccoli
- 2 cups fresh (organic) cauliflower
- 6 ounces pasta
- 1 cup heavy cream
- 4 T (1/2 stick) of butter
- 1/2 cup freshly-grated parmesan cheese (plus additional cheese on top)
- salt & pepper to taste
- Chop your broccoli & cauliflower into bite-sized pieces and place into a pot that has a little bit of water on the bottom and a steamer basket inside. If you don’t have a steamer basket, you could just boil it. Cook until al dente, making sure the broccoli has not lost its vibrant green color.
- Simultaneously, boil your water for your pasta. When the water is boiling, cook your pasta until al dente.
- Pour the cup of heavy cream into a separate pan and bring to a simmer. You will see it just start to bubble along the edges.
- Add the butter and whisk it in until it is completely melted. In order to properly emulsify this sauce so that it thickens, make sure you are constantly whisking.
- Bring the sauce to a boil (keep whisking).
- Add the 1/2 cup grated parmesan cheese (and continue whisking).
- At this point, reduce the sauce to a low simmer and allow it to thicken (while whisking). Add salt and pepper to taste.
- Combine the pasta and steamed veggies in a large bowl and pour the Alfredo sauce over the top. Do you see how rich and creamy this sauce is??
- Toss the pasta, sauce, and veggies and add extra cheese on top (optional).