Broccoli Mushroom Alfredo Pasta
Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn’t get any better!
Servings 8 servings
- 1/2 lb Pasta
- 1 lb Mushrooms
- 1/2 lb Broccoli
- 1/2 cup Parmesan Cheese
- 2 cup Whipping Cream
- 1 tbsp Garlic Parley Salt
- 1 tbsp Light Olive Oil
- 3 Garlic Cloves (optional)
Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.
Calories: 371kcal | Carbohydrates: 26g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 1009mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1667IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 1mg