Urban Vegetarian Recipe
alfredo & pesto sauce, artichokes, asparagus, roma tomatoes, mushrooms, cheddar cheese
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Ingredients
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Pasta & Sauces
Vegetables
Finishing & Cheese
Method
Pasta & Sauces
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until just al dente (follow package instructions minus 1 minute). Reserve 1 cup pasta cooking water, then drain and set pasta aside.
- 2
Make alfredo base
In a large skillet or sauté pan over medium heat, melt 3 tbs butter. Whisk in 2 tbs flour and cook 1 minute until slightly golden (roux). Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bringing to a gentle simmer while whisking so the sauce thickens, about 4–6 minutes.
- 3
Finish alfredo & combine with pesto
Lower heat to low. Whisk 1 cup grated Parmesan into the sauce until melted and smooth. Stir in 1 tbs prepared basil pesto, 1 tsp salt, 1/2 tsp black pepper and 1 tbs fresh lemon juice. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water until desired consistency is reached. Keep sauce warm on very low heat.
Vegetables
- 4
Sauté vegetables
While sauce is thickening, heat 2 tbs olive oil in a second large skillet over medium-high heat. Add 3 minced garlic cloves and sauté 30 seconds until fragrant. Add 8 oz sliced mushrooms and 8 oz trimmed asparagus pieces. Cook, stirring occasionally, until mushrooms are golden and asparagus is bright green and just tender-crisp, about 4–6 minutes.
- 5
Add artichokes & tomatoes
Add 1 cup quartered marinated artichoke hearts and 2 medium quartered roma tomatoes to the skillet. Sprinkle 1/4 tsp red pepper flakes and a pinch of salt. Cook 2–3 minutes until tomatoes begin to soften but still hold shape. Taste and adjust seasoning.
- 6
Combine vegetables with sauce
Transfer the cooked vegetable mixture into the warm alfredo-pesto sauce and stir to combine. If the sauce tightens, add another 1/4 cup reserved pasta water to loosen.
Assemble & Finish
- 7
- 8
Add cheddar and finish
Sprinkle 1 cup shredded sharp cheddar over the pasta and allow it to melt into the hot pasta for 1–2 minutes, folding gently. The cheddar will add a slightly tangy note; if you prefer it more melted and cohesive, cover the pan off-heat for 1 minute to soften cheese.
- 9