Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, broccoli and mushroom fettucine alfredo. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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! Today on my food blog and channel I'm sharing one of my all time favorite dinner recipes since going vegan: Fettuccine Alfredo with Broccolini. I used frozen chopped broccoli and it turned out fine.
Broccoli and Mushroom Fettucine Alfredo is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Broccoli and Mushroom Fettucine Alfredo is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have broccoli and mushroom fettucine alfredo using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Broccoli and Mushroom Fettucine Alfredo:
- Take Sautéed Vegetables
- Get 2.5 tbsp butter
- Prepare 1 cup chopped Broccoli
- Take 1 cup small sized chopped Mushrooms
- Get pieces Medium sized onion chopped into little
- Make ready 1 garlic clove
- Take Alfredo Sauce
- Get 2 tbsp flour
- Take 2.5 cups milk
- Make ready Vegetable broth cube (or chicken/meat broth as you like)
- Get 1 cup pasta water
- Take Salt to taste
- Make ready Pepper to taste
- Prepare Pinch Nutmeg
- Take Pasta
- Make ready 400 grams fettucine pasta or pasta of your choice
- Prepare 1 tbsp oil
- Prepare 1 tsp salt
I added bacon, mushrooms and peas to mine. This version of fettuccine Alfredo with broccoli is one of my favorites because it's meatless, so Meatless Monday approved, it's made with half and half rather than heavy cream, so you don't need to be rolled away from the table after eating it, and it takes almost zero time and effort to make. For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed.
Instructions to make Broccoli and Mushroom Fettucine Alfredo:
- Boil the pasta in water, oil, and salt (specified in pasta section) until aldente. Save a cup of the pasta water.
- In the same pan, melt butter and sauté the onion, garlic, and mushroom. When the mushrooms starts to turn gold, add the broccoli, and sautee all together for about 20 seconds.
- Add the flour to the vegetables and stir until the flour is all done, then add the milk while constantly stirring
- Adjust the consistency of the sauce according to your liking. If it's thick add pasta water, if it is too liquidy add water stirred with the amount of flour you need accordinf to the sauce consistency you need.
- Add the seasonings to taste, including the broth cube
- Add the pasta to the sauce, stir and wait until it all heats up and simmer together.
For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at Alfredo is one of the most underrated sauces—it's made with just a few pantry staples, it's always satisfying, and it's surprisingly easy to make at home. For the broccoli: Bring a large pot of water to a boil over medium-high heat and add the salt.
So that is going to wrap this up for this special food broccoli and mushroom fettucine alfredo recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
