Roasted Vegetable Alfredo Ingredients

• Olive oil
• Asparagus
• Cauliflower
• Broccoli
• Zucchini
• Spaghetti- I like whole-wheat pasta or chickpea based pasta for fiber and protein
• Hoosier Hill Farm Alfredo Sauce- This new cheese powder makes a delicious creamy sauce in just a couple minutes! I love that it is shelf stable so I can whip this up whenever I want quickly.
• Garlic powder
• Fresh basil
• Fresh parsley
• Black pepper
• Grated parmesan cheese

How to Make Roasted Vegetable Alfredo

Roasted Vegetable Alfredo is so easy to make. Just chop up any veggies that you want to roast and toss with olive oil. Roast until vegetables are softened but partially crispy. Meanwhile, cook pasta according to instructions. Whisk together saved pasta water, garlic powder and Hoosier Hill Farm Alfredo Sauce. Toss with pasta and veggies. Toss with fresh basil, parsley and black pepper for flavor.

Protein Toppings for Vegetable Alfredo

Since I went with a chickpea based pasta, I thought that was plenty of protein for this meal but you can feel free to add in sautéed chicken breast, shrimp or any other kinds of protein you enjoy.

Hoosier Hill Farm recently came out with 5 new cheese sauces. It was hard to decide which one to make a recipe with! I clearly went with the alfredo but after I made my recipe, I made a pan of nachos with the cheddar jalapeno and wow, that one is delicious too! Real cheese is the first ingredient in each of these sauces along with real milk and butter. There are no trans fats and all of the sauces are gluten-free. To make each sauce, you just have to add water- no other ingredients needed. The 5 sauce varieties are Three Cheese, Alfredo, Beer Cheese, Cheddar Jalapeno, and Spicy Southwest.

Roasted Vegetable Alfredo

Yield: serves 5-6 Author: Amanda HernandezPrint Recipe

Roasted Vegetable Alfredo

Roasted Vegetable Alfredo is loaded with a creamy, cheesy alfredo sauce and roasted asparagus, broccoli, zucchini and cauliflower. This quick meal comes together in less than 30 minutes.

Prep Time:  5 minutes Cook time: 20 minutes Total time: 25 mins

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 pound asparagus, chopped into bite sized pieces
• 2 cups chopped cauliflower
• 1 1/2 cups chopped broccoli
• 2 medium zucchini, sliced
• 16-ounce box of whole-wheat or chickpea spaghetti 
• 3/4 cup Hoosier Hill Farm Alfredo Sauce
• 2 teaspoons garlic powder
• 2 cups pasta water (save before you drain pasta
• 1/4 cup diced fresh basil
• 3 tablespoons diced fresh parsley
• 1 teaspoon black pepper
• Grated parmesan cheese to top

INSTRUCTIONS

1. Fill a large pot of water, cover with a lid and boil on high heat. 
2. Preheat the oven to 400 degrees. Toss the asparagus, cauliflower, broccoli and zucchini with olive oil and roast for 15-20 minutes until vegetables are softened and slightly crispy and browned.
3. Once water is boiling, add pasta and cook according to instructions on the box. Before draining water, set aside 2 cups of pasta water. Drain pasta.
4. In a large bowl, whisk together the alfredo sauce powder, garlic powder and saved pasta water until a sauce forms.
5. Remove the roasted vegetables from the oven and add to the pot of pasta along with the alfredo sauce. Add in the basil, parsley and black pepper and toss well.
6. When serving, top with additional parmesan cheese if desired.

Enjoy!

Check out other pasta and comfort food recipes:

Healthy Cauliflower Mac and Cheese

Tomato, Zucchini and Corn Pasta Salad
White Cheddar Macaroni and Cheese
Bruschetta Chicken Orzo Salad
Healthier Sausage Red Beans and Rice

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Giveaway

The giveaway will be for 5 Hoosier Hill Farm cheese sauces (Three Cheese, Alfredo, Beer Cheese, Cheddar Jalapeno, and Spicy Southwest) to one winner!

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