Feast on a creamy bowl of Vegetarian Fettuccine Alfredo! Made with fresh ingredients, this Italian dish is the perfect dinner option for cozy night in.
Cook the pasta according to the packet instructions until al dente but slightly firm. Reserve pasta water and set it aside.
Trim the woody edges of asparagus and cut them into 1" length. Heat 1 teaspoon of butter and add the asparagus and broccoli to the pan and sauté them for 4 to 5 minutes until just done. Season with salt. Transfer the vegetables to the colander with pasta.
Alfredo Sauce
Heat 3 tablespoon of butter in a saucepan, add garlic and saute until fragrant. Add the cream and bring it to a boil in low heat.
Whisk in cheese until just melted.
Fettuccine Alfredo pasta
Add the cooked pasta and vegetables to the sauce and toss them until combined. If the sauce is too thick, add reserved pasta water and stir to achieve the desired consistency.
Season with salt, pepper and add nutmeg powder. Garnish with fresh parsley and serve hot.