Sunday Slow Baked Vegetable Alfredo

Name: Sunday Slow Baked Vegetable Alfredo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 1 cup diced bell peppers; 1 cup sliced zucchini; 1 medium red onion, sliced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 tablespoons unsalted butter; 3 cloves garlic, minced; Salt and pepper to taste; 12 ounces fettuccine pasta

Highlighted under: Comfort Recipes

I love to spend my Sundays whipping up something comforting and delicious, and this Slow Baked Vegetable Alfredo has become a weekly favorite. The creamy Alfredo sauce perfectly complements a medley of roasted vegetables, creating a hearty dish that's both satisfying and nutritious. I adore how the flavors meld together in the oven, making it an excellent option for meal prep or a cozy family dinner. With just a little prep, I can sit back and let the oven do all the hard work, filling my home with delightful aromas.

Created by

Juniper Hale

Last updated on 2026-01-14T08:41:35.453Z

When I first decided to create a vegetable Alfredo, I wanted to ensure that every bite was packed with flavor. After experimenting with several vegetable combinations, I discovered that roasting them beforehand allowed the natural sweetness to develop. It’s like the vegetables share their best flavors with the creamy sauce!

In addition, I like to use a mix of seasonal vegetables, which not only adds to the taste but also makes the dish visually stunning. My secret tip? Don’t forget to sprinkle some fresh herbs on top before serving for an extra pop of flavor.

        Why You'll Love This Recipe
        Rich and creamy Alfredo sauce that coats roasted vegetables perfectly
A great way to use up seasonal produce and minimize waste
Satisfying comfort food that's also packed with nutrients

      

Choosing the Right Vegetables

One of the best aspects of the Sunday Slow Baked Vegetable Alfredo is its versatility in using seasonal vegetables. Broccoli and cauliflower are great choices as they hold up well to roasting and provide a nice crunch. Bell peppers add a sweet, slightly smoky flavor, while zucchini contributes a tender texture that contrasts nicely with the firmer veggies. Feel free to experiment with other vegetables like asparagus or carrots, just remember to adjust roasting time as necessary—softer vegetables may need less time to become tender.

When preparing your vegetables, aim for uniform sizes to ensure even roasting. Cut the broccoli and cauliflower into similar-sized florets and slice the zucchini thinly for faster cooking. I recommend checking them halfway through cooking; they should be tender and slightly golden at the edges for optimal flavor. If you find they're not quite there, feel free to leave them in for a few more minutes. This simple attention to detail helps bring out their natural sweetness.

Perfecting the Alfredo Sauce

The rich Alfredo sauce is the star of this dish, tying all the elements together beautifully. Using heavy cream provides a luxurious base, while the freshly grated Parmesan cheese adds depth and a salty tang. Make sure to stir the sauce constantly over medium heat; this prevents the cream from scalding and helps achieve that perfect, glossy finish. If you prefer a lighter version, feel free to substitute half-and-half for the cream, understanding that the sauce will be less rich but still creamy.

For an extra layer of flavor, consider adding freshly chopped herbs like parsley or basil into the sauce just before serving. This addition not only enhances the taste but also adds a pop of color to your dish. If you find your sauce is too thick after cooking, a splash of reserved pasta water can help loosen it before combining with the vegetables and pasta.

Meal Prep and Storage Tips

This Slow Baked Vegetable Alfredo is not just a comforting meal for today but also an excellent candidate for meal prep. Prepare the roasted vegetables and Alfredo sauce in advance, then assemble everything with the pasta when you're ready to bake. This way, you can enjoy the dish fresh from the oven later in the week. The flavors can meld beautifully over time, enhancing the overall taste of the dish.

When it comes to storing leftovers, pack them in airtight containers and refrigerate for up to three days. Reheating can be done in the oven at a low temperature or in the microwave; just be sure to add a splash of cream or milk to help restore the sauce's consistency. If you’re considering freezing the dish, I recommend freezing the pasta and sauce separately, as pasta can become mushy when thawed. This makes for a convenient, quick meal on busy nights!

Ingredients

Vegetables

2 cups broccoli florets
2 cups cauliflower florets
1 cup diced bell peppers
1 cup sliced zucchini
1 medium red onion, sliced

Alfredo Sauce

1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
3 cloves garlic, minced
Salt and pepper to taste

Pasta

12 ounces fettuccine pasta

Combine all ingredients for a delicious meal!

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

Spread the broccoli, cauliflower, bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.

Make Alfredo Sauce

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream, stir in the Parmesan cheese, and season with salt and pepper. Cook for 5-7 minutes until slightly thickened.

Cook Pasta

Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Combine and Bake

In a large mixing bowl, combine the roasted vegetables, cooked pasta, and Alfredo sauce. Mix well and transfer to a baking dish. Bake in the oven for 15-20 minutes.

Let it cool for a few minutes before serving!

Pro Tips

For a lighter version, consider using half-and-half instead of heavy cream.

Serving Suggestions

To elevate your Sunday Slow Baked Vegetable Alfredo, consider serving it with a crisp green salad dressed with a light vinaigrette. This contrast in textures and flavors provides a refreshing balance to the rich and creamy pasta. You could also add some crusty bread on the side for a satisfying meal that rounds off the entire experience.

For a heartier variation, top the baked dish with breadcrumbs mixed with a bit of melted butter before baking. This adds a delightful crunchy texture and additional flavor. Just a few minutes under the broiler at the end can give that topping the perfect golden brown color.

Dietary Swaps

If you're looking for lighter alternatives, whole wheat fettuccine or gluten-free pasta options can make for a great swap without sacrificing the overall dish. The whole wheat variety will add a nutty flavor and more fiber, while gluten-free pasta ensures everyone can enjoy this dish regardless of dietary preferences.

Additionally, for a vegan version, consider using plant-based cream and cheese substitutes. Cashew cream can create a rich texture, while nutritional yeast can provide that cheesy flavor. Just be aware of adjusting seasoning levels, as some substitutes might come with added salt or flavorings.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare it a day in advance, cover it, and store it in the refrigerator. Just bake it before serving.

→ What other vegetables can I use?

Feel free to experiment with any seasonal vegetables like asparagus, carrots, or spinach.

→ Can I substitute the pasta for something gluten-free?

Yes! You can use gluten-free pasta or even spiralized vegetables as a base.

→ Is there a vegetarian substitute for Parmesan cheese?

You can use nutritional yeast or a vegan Parmesan cheese alternative for a dairy-free option.