Vegetarian Alfredo Pasta

Yields3 Servings
 250 g Bio XXI Andean Spaghetti Pasta
 ½ tbsp Bio XXI Bakery Premix Flour
 150 ml Milk
 100 ml Thick Cream
 13 g Butter
 125 g Mushrooms
 160 g Broccoli (or to Taste)
 ¼ tbsp Salt
 ¼ tsp Black Pepper (ground)
 ¼ tsp Garlic Powder
 ¼ tsp Nutmeg (ground)
 100 g Mozzarella Cheese
 38 g Parmesan Cheese
 20 g Fresh Basil (chopped) (Keep 1/3 for garnish)
 Olive oil for cooking
 Cherry tomatoes for garnish (to taste)
1

Cook the Bio XXI pasta according to the box instructions.

For the Broccoli, boil up a small pot with enough water to cover them.

2

Rinse the Broccoli and cut them into small florets. Toss them into the small pot with boiling water.

Boil for 1 to 2 minutes until your preferred crunchiness.

Drain and set aside for later.

3

Clean and slice the mushrooms, then saute them with a little olive oil until tender.

Drain away excess oil and set aside for later.

4

In a heated pan, add butter and when melted, add the Bio XXI flour.

Stir in the milk slowly (constant stirring) and when it begins to thicken, add the salt, pepper, nutmeg, and garlic powder.

Once all combined, add the thick cream, the Parmesan cheese and the Mozzarella cheese.

Stir with a spatula so you can scrape the sides and the bottom (so the sauce doesn't stick)

5

When the sauce is almost done, add the Broccoli, the mushrooms and the Basil.

Taste the sauce and add salt, pepper, milk, etc. to achieve your perfect flavor!

6

Mix the pasta with the sauce and when combined, dish up.

Garnish each plate with some chopped Cherry Tomatoes and some chopped Basil.

Ingredients

 250 g Bio XXI Andean Spaghetti Pasta
 ½ tbsp Bio XXI Bakery Premix Flour
 150 ml Milk
 100 ml Thick Cream
 13 g Butter
 125 g Mushrooms
 160 g Broccoli (or to Taste)
 ¼ tbsp Salt
 ¼ tsp Black Pepper (ground)
 ¼ tsp Garlic Powder
 ¼ tsp Nutmeg (ground)
 100 g Mozzarella Cheese
 38 g Parmesan Cheese
 20 g Fresh Basil (chopped) (Keep 1/3 for garnish)
 Olive oil for cooking
 Cherry tomatoes for garnish (to taste)

Directions

1

Cook the Bio XXI pasta according to the box instructions.

For the Broccoli, boil up a small pot with enough water to cover them.

2

Rinse the Broccoli and cut them into small florets. Toss them into the small pot with boiling water.

Boil for 1 to 2 minutes until your preferred crunchiness.

Drain and set aside for later.

3

Clean and slice the mushrooms, then saute them with a little olive oil until tender.

Drain away excess oil and set aside for later.

4

In a heated pan, add butter and when melted, add the Bio XXI flour.

Stir in the milk slowly (constant stirring) and when it begins to thicken, add the salt, pepper, nutmeg, and garlic powder.

Once all combined, add the thick cream, the Parmesan cheese and the Mozzarella cheese.

Stir with a spatula so you can scrape the sides and the bottom (so the sauce doesn't stick)

5

When the sauce is almost done, add the Broccoli, the mushrooms and the Basil.

Taste the sauce and add salt, pepper, milk, etc. to achieve your perfect flavor!

6

Mix the pasta with the sauce and when combined, dish up.

Garnish each plate with some chopped Cherry Tomatoes and some chopped Basil.

Vegetarian Alfredo Pasta
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