Pea and broccoli alfredo with garlic baguette
If you want something vegetarian that isn’t a stuffed pepper or yet another rataouille, then this is what you need to make. My pea and broccoli alfredo is packed full of all that green goodness but also has a beautifully creamy and cheesy sauce that makes it feel that bit extra special. It’s also a great way to sneak some greens onto the plate if you’ve got a picky eater to cater for.
It’s also proof I do eat occasionally eat potato-free meals. Not giving up the carbs though x
Another reason I love this dish is that it’s super cost effective. You can switch out the greens for other alternatives or use whatever you’ve got that needs using up in the fridge. I typically use a hard cheese in this dish, but again you can mix it up if you really want. At the rate I’m talking about switching up the ingredients, you probs don’t even need my recipe…
Ingredients
For the pasta
- 6 nests of dried tagliatelle
- 300ml double cream
- 4 cloves of garlic, minced
- Knob of butter
- Splash of vegetable oil
- 120g vegetarian Italian hard cheese, grated
- 2 large handfuls of frozen broccoli florets
- 3 large handfuls of frozen peas
For the garlic bread
- 1 bulb of minced garlic
- 100g room temp salted butter
- 1/2 a bunch of parsley chopped
Method
- Get a large pan of salted water on to boil.
- In a separate sauce pan (large enough to hold the pasta and the sauce) add on oil and butter, get onto a medium heat.
- Add the garlic to the sauce pan with the oil and cook for a few minutes until fragrant but not coloured.
- Add the cream to the pan and turn the heat up to medium-high and let the cream boil.
- Add in most of the cheese but save some to layer too and stir well then turn the heat back down to medium.
- Once the water for the pasta has come to a rolling boil add in the pasta and cook for 7 minutes.
- Once it’s been 7 minutes add in the frozen broccoli florets, if any are a bit too large just cut them down before adding.
- Then add in the peas and continue to boil for a further 3-5 minutes until the broccoli to cooked as is the pasta.
- Strain the pasta and veg keeping 1 mug of pasta water.
- Add the pasta and veg straight into the sauce and stir in adding pasta water bit by bit to get the best consistency of sauce. You want it to thickly coat the pasta.
- Serve up with your garlic bread.
- Tip - You can make this vegan! Use a plant based alternatives for each of the dairy items, all of which are readily available in supermarkets. You could also chuck in a handful of spinach to wilt if you want it extra green.