Recipe Background
Any day is a good day for Alfredo sauce! There simply isn't a better sauce out there for topping pasta, vegetables, or basically anything! So, if you love Alfredo sauce as much as we do, you have to try this Spring Veggie Alfredo... we know it will be sure to please. The tender mushrooms and fresh asparagus embracing the al dente fettuccine, all smothered in a smooth, creamy Alfredo sauce, are truly what Alfredo dreams are made of! The next time you have a craving for something covered in that dreamy sauce, just give this Spring Veggie Alfredo a whirl! It makes for the perfect side dish or main course, and no matter how you choose to enjoy it, it's a spectacular, parmesan-y, creamy dream! Did someone say Alfredo?!
Any day is a good day for Alfredo sauce! There simply isn't a better sauce out there for topping pasta, vegetables, or basically anything! So, if you love Alfredo sauce as much as we do, you have to try this Spring Veggie Alfredo... we know it will be sure to please. The tender mushrooms and fresh asparagus embracing the al dente fettuccine, all smothered in a smooth, creamy Alfredo sauce, are truly what Alfredo dreams are made of! The next time you have a craving for something covered in that dreamy sauce, just give this Spring Veggie Alfredo a whirl! It makes for the perfect side dish or main course, and no matter how you choose to enjoy it, it's a spectacular, parmesan-y, creamy dream! Did someone say Alfredo?!
Ingredients
- 1 (9-ounce) package fresh fettuccine
- extra-virgin olive oil to taste
- 1 stick unsalted butter
- 2 cups shiitake mushrooms stems removed and discarded, and cut into 1/4-inch-thick strips
- 1 (1-pound) bunch thin asparagus woody ends snapped off, cut into 2-inch pieces
- kosher salt to taste
- 2 cups heavy cream
- 1/2 cup frozen peas
- 1 1/2 cups Parmigiano-Reggiano cheese freshly grated
- 1 tablespoon chives chopped
- 1/2 lemon finely grated zest
- black pepper to taste
Directions
- In a large pot of generously salted boiling water, cook the fettuccine to al dente, according to the package directions.
- Reserve 1/2 cup of the pasta water and drain the fettuccine, then toss the pasta with enough of the extra-virgin olive oil to coat.
- Transfer the fettuccine to a bowl and cover to keep warm.
- In a large skillet over medium heat, melt 2 tablespoons of the butter.
- Increase the heat to medium-high and add the mushrooms to the butter, cooking without stirring, until the undersides brown, about 1-2 minutes.
- Stir the mushrooms and cook until both sides are golden, about 2 minutes.
- Add the asparagus, 1 tablespoon of the butter, and the salt to the mushroom mixture and cook, stirring occasionally, until the asparagus is tender and the mushrooms are browned, about 2-4 minutes.
- Place the mushroom mixture over the fettucine mixture and cover to keep warm.
- Lower the heat to medium and melt the remaining butter.
- Whisk the heavy cream into the butter and bring to a simmer while stirring constantly.
- Add the frozen peas to the heavy cream mixture and cook until they are heated through, about 2 minutes.
- Turn off the stovetop heat.
- Add the Parmigiano-Reggiano to the sauce mixture and gently whisk well.
- Add the cooked vegetable mixture, the cooked fettuccine, the chives, the lemon zest, the kosher salt, and the black pepper to the sauce and toss to coat. The fettuccine will thicken as it cools; to thin it, add the reserved pasta water, 1 tablespoon at a time, and toss until the desired consistency is reached.
- Plate and serve.
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