Perfect as a light meal, first course, or a vegetarian entree that doesn’t leave anybody feeling like they’re missing out on something.

Units Scale

18 ounces (510 grams) fresh fettuccine or 12 ounces (340 grams) dried fettuccine

1/4 cup (60 ml) olive oil, divided

2 cloves garlic, minced

1 small onion, chopped

1 medium zucchini, chopped

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 cup (60 grams) sliced portobello mushrooms

4 ounces (113 grams) cream cheese, room temperature

1 cup (240 ml) heavy cream

1 1/4 cups (125 grams) grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1/2 teaspoon freshly grated nutmeg

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Step 1: Cook Pasta

Bring a large pot of salted water to boil.
Cook fettuccine according to package instructions until al dente.
Drain pasta, drizzle lightly with 1 tablespoon (15 ml) olive oil, toss gently, and set aside.

Step 2: Sauté Vegetables

In a large skillet, heat the remaining 3 tablespoons (45 ml) olive oil over medium heat.
Add minced garlic, chopped onion, zucchini, red and yellow bell peppers.
Cook vegetables for 6-7 minutes, stirring frequently until softened.
Add sliced mushrooms; continue cooking for another 2-3 minutes.

Step 3: Prepare Alfredo Sauce

Reduce heat to low.
Add room-temperature cream cheese and heavy cream to the skillet, stirring gently until the cream cheese melts completely and the sauce becomes smooth.
Stir in grated Parmesan cheese until melted and creamy.
Season sauce with salt, freshly ground black pepper, and freshly grated nutmeg.

Step 4: Combine Pasta and Sauce

Step 5: Serve

Serve immediately while hot. Garnish with additional Parmesan cheese if desired.

Fresh pasta cooks faster than dried, so watch closely.

Feel free to add other favorite veggies such as asparagus or cherry tomatoes.

Adjust cream consistency by adding a little reserved pasta water if necessary.