alfredo pasta

Ham and Pea Pasta Alfredo is made with cooked ham, sweet peas, chicken broth, cream, and Parmesan cheese. This creamy Alfredo pasta is a family favorite, 30-minute dinner recipe made for Instant Pot or stove.

Ham and Peas Alfredo Pasta Recipe

oz Pasta Shells (I used Orecchiette)

Chicken Broth

Heavy Cream (also called heavy whipping cream)

Garlic (minced)

tsp Black Pepper

Parmesan Cheese

Ham ((1/3 lb.) diced)

Frozen Peas (thawed)

Tbsp fresh Parsley (chopped)

Add PASTA, CHICKEN BROTH, HEAVY CREAM, GARLIC, and BLACK PEPPER to the Instant Pot. Press pasta shells under the liquid to submerge.

Secure the lid and turn the pressure release valve to the &quot;Sealing&quot; position.

Select &quot;Manual&quot; or &quot;Pressure Cook&quot; on HIGH pressure (2 minute for thin pasta or 3 minutes for thicker pasta). * see footnotes for pasta list

When cook cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR). DO NOT SKIP THIS STEP ... the pasta is still cooking.

Carefully turn the pressure release valve to the &quot;Venting&quot; position to release any remaining steam.

Open the lid, stir in PARMESAN CHEESE until creamy. Then stir in DICED HAM, and PEAS. (I like to microwave them both just before adding them in)

Put the lid back on the pot on &quot;keep warm&quot; mode with the pressure valve in &quot;venting&quot; position, allowing everything to warm through. You can also use the &quot;saute&quot; function as a reheat function, stirring as needed.

Leftover Ham Alfredo Pasta (Instant Pot Instructions)

Add PASTA, CHICKEN BROTH, HEAVY CREAM, GARLIC, and BLACK PEPPER to a soup pot or skillet. Bring to a boil over high heat.

Reduce heat to medium-low and cook until shells are almost completely cooked, stirring as needed (7-10 minutes depending on type of pasta).

Stir in PEAS and HAM, reduce heat to low and simmer until pasta is cooked to your liking, stirring as needed (3-5 minutes).

Stir in PARMESAN CHEESE until creamy.

Leftover Ham Alfredo Pasta (Stove Instructions)

Serve Alfredo pasta warm, garnished with fresh parsley.

Refrigerate in an airtight container up to 5 days.

To reheat, add a splash of cream or chicken broth to revive the creaminess. Then heat using the stove or microwave on medium heat, stirring as needed.

Serving, Storage, and Reheat Tips

https://embed.mediavine.com/videos/zipmdbugbazq6sqwnr8g

Ham and Peas Alfredo Pasta is made with leftover ham or fresh deli ham, peas, and pantry ingredients. This creamy, dreamy alfredo pasta is budget-friendly, quick, easy, and made using the Instant Pot or stove.

Ham and Peas Pasta Alfredo

Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn’t get any better! 

Broccoli Mushroom Alfredo Pasta

lb Pasta

lb Mushrooms

lb Broccoli

Whipping Cream

tbsp Garlic Parley Salt

tbsp Light Olive Oil

Garlic Cloves ((optional))

Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.

On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.

Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.

Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.

This rich and creamy alfredo sauce tastes so much like the real thing, but is completely vegan!

The Best Vegan Alfredo Sauce

cashews

water almond milk

garlic (peeled)

lemon juice (fresh)

nutritional yeast

- 1 ½ teaspoon salt (plus more to taste)

basil

tahini

fettuccine

parsley for garnish (freshly chopped, for garnish, optional)

2018 Middle Jane Pinot Noir

2018 Che Fico Pinot Grigio

Soak raw cashews in hot water for 30-60 minutes while I do other things. (See notes.)

Drain the cashews and add to high-speed blender along with other water or almond milk, garlic, lemon juice, nutritional yeast, salt, tahini, and dried basil, and blend on high speed about 90 seconds until smooth. Toss with the hot, cooked pasta and serve immediately.

Shrimp Alfredo Pasta is quick and easy to prepare, but feels extra special and luxurious. It&#39;s the perfect dish for special occasions!

Shrimp Alfredo

lb. medium shrimp, peeled and deveined (4.99)

fettuccine (0.67)

garlic, minced (0.32)

heavy cream (1.00)

Parmesan* (1.08)

salt (or

tsp freshly cracked pepper (or to taste) (0.02)

Tbsp chopped fresh parsley (optional) (0.10)

If your shrimp is frozen, thaw and peel before beginning. You can remove the tails or leave the tails on, if you prefer.

Bring a pot of water to a boil for the fettuccine. Once boiling, add the fettuccine and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy water before draining the pasta in a colander.

While the fettuccine is boiling, prepare the shrimp and alfredo sauce. Place the peeled shrimp on a cutting board and pat dry with a paper towel. Season the shrimp with a pinch of salt and pepper.

Add 1 tablespoon butter to a large skillet and heat over medium. Once hot, swirl to coat the surface of the skillet with butter. Add the shrimp and cook for 1-2 minutes on each side, or just until opaque and pink (do not overcook the shrimp). Transfer the cooked shrimp to a clean bowl.

Reduce the heat to medium-low. Add 1 tablespoon butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is very fragrant but not brown.

Add the heavy cream to the skillet and whisk to dissolve any browned bits off the bottom of the skillet. Allow the cream to come up to a simmer.

Whisk the Parmesan into the hot cream until melted. Season the sauce with salt and pepper.

Add the cooked and drained pasta and cooked shrimp back to the skillet with the sauce (make sure to add any liquid from the bowl of shrimp). Toss everything until coated in sauce. If the sauce becomes too thick or dry, add some of the reserved pasta water to loosen it up.

Taste the pasta and add more salt or pepper if needed. Top with chopped fresh parsley and serve!

Healthy Mushroom Alfredo Pasta Bake with pan-roasted mushrooms, whole wheat penne pasta, creamy cauliflower sauce, and Gruyere cheese.

Mushroom Alfredo Penne Bake

whole wheat penne pasta

cauliflower (about 6-7 cups of florets)

chicken broth, divided

milk

olive oil

salt

garlic

mushrooms

butter, divided

Gruyere cheese

fresh sage, sliced into thin ribbons

extras: caramelized onions, bacon, sausage

Bring a large pot of water to boil. Cook the pasta for 5 minutes &#8211; it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.

Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.

Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.

Transfer to a deep 9&#215;13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out &#8211; give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

WOW! This pasta looks unreal! Love the cauliflower sauce too plus it's healthy! BONUS! :)

This Browned Butter Alfredo Pasta recipe is a super simple, crazy flavor packed decadent meal! Save it to your list of favorite dinners!

Browned Butter Alfredo Pasta

lb. pasta (any kind)

salted butter

heavy cream

parmesan cheese (use the real stuff)

salt & black pepper (to taste)

Bring a large pot of water to boil. Salt water and start cooking pasta.

While pasta is cooking, melt butter in a heavy bottomed deep skillet over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once butter starts to turn a medium brown color, turn heat to low and immediately pour in cream. Pan will sizzle, but as you stir it will subside. Sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.

Drain pasta once it is al dente. Pour into warm sauce and toss to coat. Serve immediately.

https://www.youtube.com/watch?v=Wpc4MmeOIGw

Decadent homemade brown butter alfredo sauce tossed with pasta and served piping hot! This makes the best cheat meal everrrrrr. And a super fast dinner too :)

Recipe::: http://www.laurenslatest.com/browned-butter-alfredo-pasta/

Brown Butter Alfredo Pasta

This Chicken Alfredo features pasta drenched in an ultra-rich and creamy sauce, topped with juicy strips of seared chicken.

Chicken Alfredo

boneless, skinless chicken breasts (about 1.3 lb. total) (6.49)

tsp Italian seasoning (0.20)

Tbsp cooking oil (0.04)

butter

heavy cream (1.25)

Parmesan (1.08)

salt (0.02)

tsp pepper (0.02)

Tbsp chopped parsley (optional garnish) (0.10)

fettuccine (0.88)

Season both sides of the chicken breast with Italian seasoning and a pinch of salt.

Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.

Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.

Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.

Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.

While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.

Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.

Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.

Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.

This rich and creamy sauce is perfect for any kind of pasta such as fettuccine or linguine, and is also great with chicken, shrimp, or pizza. You only need 6 ingredients and less than 15 minutes to make a batch of this delicious gluten-free pasta sauce (no flour!).

Homemade Alfredo Sauce Recipe

unsalted butter

tbsp garlic, (minced, grated,

heavy whipping cream

tsp fine sea salt

tsp white pepper

parmesan cheese

Melt the butter in a large skillet over low heat.

Add the garlic and cook for 2-3 minutes.

Stir in the heavy cream, salt, and pepper. Bring to a simmer and cook on low for 3-4 minutes.

Remove the pan from the heat, gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth.

Serve with pasta and enjoy!

https://content.jwplatform.com/videos/hXWYjpeS.mp4

This rich and creamy Alfredo sauce is perfect for any kind of pasta such as fettuccine or linguine, but is also great with shrimp or pizza. You only need 6 ingredients and less than 15 minutes to make a batch of this delicious gluten-free pasta sauce (no flour!). Because this sauce is so easy to make, you will never think about using store-bought sauce again.

Inspired by our favorite Greek pie recipe, this spanakopita pasta with spinach is loaded with fresh spinach and plenty of cheese for an unbelievably delicious, creamy flavor. Made in one pot, it&#39;s an easy recipe the whole family will be excied to eat!

One Pot Spinach and Feta Pasta

fusilli pasta

low-sodium chicken or vegetable broth

spinach

garlic (minced)

pepper

lemon zest (grated)

cream cheese

feta cheese crumbles

dill

In a deep pot, add the uncooked pasta, broth, spinach, garlic, salt, pepper, and lemon zest.

Bring the ingredients to a boil. Then, cover the pot, and reduce the heat to medium-low. Simmer for 10-12 minutes or until the pasta is al dente.

Stir in the cream cheese and feta until they are smooth and creamy.

Serve warm garnished with fresh dill if desired.

This classic shrimp fettuccine alfredo is full of plump shrimp, freshly grated parmesan, and creamy sauce. It only takes 30 minutes to make!

Shrimp Fettuccine Alfredo Recipe (30 Minutes)

fettuccine pasta

raw shrimp

tbsp salt

tbsp Unsalted Butter

parsley

Cook Pasta

Cook fettuccine until al dente (follow package instructions for best results). Set pasta aside and save about 1/2 a cup of the pasta water in case you need it to thin your sauce.

Cook Shrimp

Preheat the skillet with 2 tbsp of butter. Season shrimp with salt and cook until they turn pink and form a crust on the outside. Remove from the pan and set aside.

Make Alfredo Sauce

To the same pan, add the rest of the butter, heavy cream, garlic, and parmesan cheese. Bring it to a light simmer over low-heat.

Add Pasta

Combine &amp; Serve

Add in shrimp and lightly toss. Remove from heat. If the sauce thickens more than you like, add a little bit of that pasta water to thin it out. If it&#39;s too thin, let it sit at room temperature for a couple of minutes until it thickens.

Try our delicious vegan cheesy alfredo pasta which tastes just like the real thing. The cheesy sauce is phenomenal, super cheesy and the dish itself is satisfying and filling.

Vegan Cheesy Alfredo Pasta

potato,

carrot,

water

garlic,

lemon juice

tbsp mustard

(500 grams) linguine

thyme

Cook the pasta according

Cook the pasta according to the pack instructions.

In the meantime, make

In the meantime, make the vegan cheese sauce: boil the potatoes and the carrots together until tender for about 15 minutes. Drain and add to a blender. Add the rest of the cheese sauce ingredients to the blender and whizz until you get a smooth cheesy sauce.

Mix the pasta with

Mix the pasta with the cheesy sauce and sprinkle with fresh thyme if using. Enjoy!

How to make Vegan Cheesy Alfredo Pasta

Rich and creamy Fettuccine Alfredo is one of the easiest pasta dishes to make. Fettuccine pasta is tossed and mixed in a rich Alfredo sauce made with fresh cream, vegetarian parmesan cheese, butter and seasonings.

Fettuccine Alfredo Recipe | Alfredo Pasta

fettuccine (- ½ pound)

salt (or add as required)

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Top 14 alfredo pasta recipes from across the web

The most viewed alfredo pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ham and Peas Alfredo Pasta Recipe

Broccoli Mushroom Alfredo Pasta

The Best Vegan Alfredo Sauce

Shrimp Alfredo

Mushroom Alfredo Penne Bake

Browned Butter Alfredo Pasta

Chicken Alfredo

Homemade Alfredo Sauce Recipe

One Pot Spinach and Feta Pasta

Shrimp Fettuccine Alfredo Recipe (3...

Vegan Cheesy Alfredo Pasta

Fettuccine Alfredo Recipe | Alfredo...

Fettuccine Alfredo

Classic Chicken Alfredo with Rotiss...

The most viewed alfredo pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine