I came up with this fun little name for my veggie Alfredo bake because I am using all fall veggies for the recipe. Cooking with what in is season really helps keep freshness in your dishes. Pasta is one of my favorite things to cook so I cant wait to bring more pasta dishes to the blog!
Cheesy, gooey, veggie, Alfredo sauce, pasta…. YUM!!!!
Veggie Alfredo Bake: FALL al-FREDO Recipe
1 box Pasta Shells
1 bunch of asparagus about 8 stems – chopped to pieces
7 Brussel sprouts- chopped to shreds
2 jars of Rao’s Alfredo Sauce
1 cup frozen peas
2 garlic cloves
1 tsp red pepper flakes
1/2 tsp salt
½ tsp white pepper
5 sprigs of thyme- peeled off and chopped
1 cup grated parmesan
**Pre Heat Oven to 375 and take peas out of the freezer to let thaw ( If the peas are not thawed enough you can run warm water over the bag to help further the process along)
Fill your pasta pot up with water to start the boil, and chop all veggies.
Sauté veggies in olive oil, salt, pepper, and red pepper flakes on medium heat for 7 minutes
While the veggies cook, start the pasta (put pasta in boiling water) and cook until al-dente (whatever time the box says) because it will finish cooking in the oven.
Chop the thyme and grate the garlic over the veggies, then add the frozen (thawed) peas. Cover the pan and sauté for another 3 minutes for the peas to cook.
Strain the pasta, and then add the pasta, and Alfredo sauce to the pan with the veggies and stir
Butter or Spray your casserole pan and add the pasta to the pan. Top with the cheese, cover with Reynolds wrap and cook for 25-30 min.