Macarena Veggie Alfredo-Style Pasta

Ingredients

• 180 g Fettuccine (or linguine) pasta
• 1 tbsp Olive oil
• 2 cups Mixed vegetables (broccoli florets, bell pepper strips, carrots)
• 2 cloves Garlic, minced
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 3/4 cup Milk (2% or whole)
• 1/2 cup Vegetable broth
• 1/2 cup Parmesan cheese, finely grated
• 2 oz Cream cheese (softened)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1/8 tsp Red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Stir-fry the mixed vegetables for about 8–10 minutes until crisp-tender.

3. 3

   Add garlic to the skillet and cook for 30 seconds until fragrant.

4. 4

   Reduce heat to medium. Melt butter, then whisk in flour and cook for 1 minute to form a roux.

5. 5

   Slowly whisk in milk and vegetable broth until smooth. Simmer 2–3 minutes until slightly thickened.

6. 6

   Turn off heat and stir in cream cheese and Parmesan until creamy. Add drained pasta and toss, loosening with reserved pasta water as needed. Season with salt, pepper, and red pepper flakes to taste.