Creamy Veg Alfredo Pasta

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the broccoli, mushrooms, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes until the vegetables are tender-crisp, stirring occasionally.

4.Pour in the heavy cream and stir to combine with the vegetables. Let it simmer for 2-3 minutes until slightly thickened.

5.Add the grated Parmesan cheese, dried basil, dried oregano, red pepper flakes, and black pepper to the skillet. Stir well until the cheese is melted and the sauce is creamy and smooth.

6.Toss the cooked fettuccine pasta into the skillet with the creamy vegetable sauce. Mix well to coat the pasta evenly with the sauce.

7.Serve the creamy veg Alfredo pasta hot, garnished with freshly chopped parsley for a pop of color and freshness.

8.Enjoy your delicious and creamy veg Alfredo pasta!