I pretty much followed their recipe, except that I used my own Alfredo sauce recipe. The recipe I have for you here is their recipe, with my sauce and additions. When the salad was complete, I really felt that it needed some things other then just tomatoes and mushrooms.
The measurements on this weren't very accurate after I made my own sauce. So, I recommend, especially with the sauce, just adding a little at a time to the pasta until it is the consistency you like! The pasta will soak in the sauce, so more is better.
Pesto Alfredo Pasta with Roasted Vegetables
Alfredo Sauce
(Melt together: 1 cube butter, 1 cream cheese, 1 cup Parmesan, 3/4 cup milk, salt, pepper, basil, garlic)
Pesto - either homemade or store bought (10oz)
1 box of Farfalle/Bowtie pasta (16oz)
1 pint cherry or grape tomatoes
8 oz mushrooms, sliced
Fresh Broccoli, cut into small bits.
Pine nuts or almonds, or walnuts.
Parmesan cheese
Olive Oil
Salt
Pepper
Preheat oven to 425.
Prepare the Alfredo Sauce. While that is cooking, boil water, add salt, and start the noodles cooking.
Placed sliced mushrooms, tomatoes, and broccoli on a foil-lined cookie sheet.
Drizzle with 3-4 T Olive Oil. Toss veggies until they are coated with the oil.
Sprinkle with salt and pepper.
Bake for 12 minutes. The tomato skins will start to split when ready.
Toast the nuts. Place the nuts in a small pan on medium heat. Stir every few minutes. The nuts will start to get glossy, which means the oils are releasing. Remove when golden.
When your Alfredo sauce is done, add 1/3-1/2 cup of pesto and stir.
Drain noodles.
Put it all together! Mix in the sauce first, to the consistency you like. Save the extra sauce for serving time.
Mix in the veggies, and sprinkle the nuts and parmesan cheese on top.
For presentation: I discovered that after making and refrigerating, that the pasta appeared dry. If I had saved some sauce, I would have drizzled some extra on top, and then sprinkled the nuts and cheese.
This makes a great main or a side dish.
Alfredo Sauce
(Melt together: 1 cube butter, 1 cream cheese, 1 cup Parmesan, 3/4 cup milk, salt, pepper, basil, garlic)
Pesto - either homemade or store bought (10oz)
1 box of Farfalle/Bowtie pasta (16oz)
1 pint cherry or grape tomatoes
8 oz mushrooms, sliced
Fresh Broccoli, cut into small bits.
Pine nuts or almonds, or walnuts.
Parmesan cheese
Olive Oil
Salt
Pepper
Preheat oven to 425.
Prepare the Alfredo Sauce. While that is cooking, boil water, add salt, and start the noodles cooking.
Placed sliced mushrooms, tomatoes, and broccoli on a foil-lined cookie sheet.
Drizzle with 3-4 T Olive Oil. Toss veggies until they are coated with the oil.
Sprinkle with salt and pepper.
Bake for 12 minutes. The tomato skins will start to split when ready.
Toast the nuts. Place the nuts in a small pan on medium heat. Stir every few minutes. The nuts will start to get glossy, which means the oils are releasing. Remove when golden.
When your Alfredo sauce is done, add 1/3-1/2 cup of pesto and stir.
Drain noodles.
Put it all together! Mix in the sauce first, to the consistency you like. Save the extra sauce for serving time.
Mix in the veggies, and sprinkle the nuts and parmesan cheese on top.
For presentation: I discovered that after making and refrigerating, that the pasta appeared dry. If I had saved some sauce, I would have drizzled some extra on top, and then sprinkled the nuts and cheese.
This makes a great main or a side dish.
Wow--a great line AND a much needed dinner idea! I love pasta Alfredo, and the veggies instantly make this health food, right?
ReplyDeleteThanks for participating today...we'll do it again next week! And I'll be back for some much needed menu help in the meantime :)
This looks crazy good!
ReplyDelete