Best 11 Veggie Penne Alfredo Recipes

VEGETABLE ALFREDO

Steps:

• Cook pasta as directed to just soft.
• Cut/dice broccoli, squash, and red pepper, and heat in a skillet on medium until soft.
• In a bowl, whisk together heavy cream, flour, vegetable stock, and Greek yogurt. Pour into skillet with vegetables, and pasta.
• Cook 8-10 minutes on medium, stirring occasionally. Add parmesan cheese and stir just until melted.
• Serve topped with extra parmesan cheese

SPRING VEGETABLE FETTUCCINE ALFREDO

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2)

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
• Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
• Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

VEGETARIAN BAKED PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
• To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
• Bake for 30 to 45 minutes, or until cheese is browned. Serve.

VEGETABLE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

VEGETARIAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

VEGGIE PENNE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Heat olive oil over medium-high heat in a nonstick wok. Add garlic and saute for 15 seconds. Add zucchini, squash, snap peas, dill, paprika, garlic powder, salt, and pepper. Saute, stirring constantly, for 10 minutes. Stir cooked pasta into veggie mixture.
• Bring heavy cream to a light boil over medium-high heat in a saucepan. Add Parmesan cheese once cream begins to thicken (usually right after it begins to boil); stir constantly just until cheese has melted, making sure not to overcook as it will be lumpy. Stir sauce into veggie-pasta mixture to coat. Serve immediately.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• Boil 4 cups (945 ml) of water in a small pot.
• Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
• Add onion and potatoes to pot and boil for 10 minutes, or until soft.
• Remove potatoes and onion from the pot. Make sure to save the water.
• Begin cooking fettuccine pasta in a separate pot.
• In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
• Add salt to taste and garlic.
• NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
• Pour the sauce over the cooked pasta and serve.
• Enjoy!

QUICK PENNE ALFREDO WITH SHRIMP AND VEGGIES

Steps:

• In a large skillet over med-high heat, heat olive oil for 1 minute then add shrimp and chicken and shrimp seasoning. Continue cooking for about 3 minutes until the shrimp are pink.
• Cook penne pasta as per package directions; add frozen vegetables to the same pot 5 minutes before pasta is done.
• In a large bowl, mix the strained pasta and veggies, with the shrimp and Alfredo sauce.
• Sprinkle cayenne pepper on top.