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Creating a truly exceptional Creamy Dreamy Veggie Alfredo starts with a thoughtful selection of ingredients. Each component plays a vital role in crafting the final dish, ensuring a perfect harmony of taste and nutrition.

Crockpot Creamy Veggie Alfredo

Discover the ultimate comfort food with our Creamy Dreamy Veggie Alfredo! This wholesome pasta dish combines a rich, velvety sauce made from fresh vegetables like cauliflower, broccoli, and spinach, making it a nutritious choice for everyone. Perfect for vegans and vegetarians, this recipe is easy to prepare and ideal for busy weeknights or special gatherings. Cook it in a crockpot for a hands-off approach to a creamy, delicious meal that feels indulgent yet healthy. Enjoy the balance of flavors and colors on your plate while nourishing your body with this delightful pasta dish!
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Ingredients
  

8 oz fettuccine or your favorite pasta

2 cups cauliflower florets (fresh or frozen)

1 cup broccoli florets (fresh or frozen)

1 cup sliced mushrooms

1 cup baby spinach

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tsp Italian seasoning

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped, for garnish

Instructions
 

Prep the Vegetables: Begin by washing the cauliflower, broccoli, and mushrooms if they are fresh. Chop the cauliflower and broccoli into bite-sized pieces, slice the mushrooms, dice the onion, and mince the garlic.

    Cook the Pasta: Boil a pot of salted water and cook the fettuccine according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent, approximately 3-4 minutes. Then, add the sliced mushrooms and continue to sauté for another 3 minutes, until they become soft.

        Combine in Crockpot: Transfer the sautéed onion, garlic, and mushrooms to a large crockpot. Add in the cauliflower, broccoli, and baby spinach. Pour in the vegetable broth and give everything a good stir to combine.

          Add Seasonings: Sprinkle in the Italian seasoning, along with salt and pepper to taste. Mix well to ensure that the seasonings are evenly distributed throughout the vegetables.

            Cook: Cover the crockpot with its lid and set it to cook on low for 4-6 hours or on high for 2-3 hours. The goal is to cook until the vegetables are tender but still vibrant.

              Incorporate Cream and Cheese: Once the vegetables are tender, stir in the heavy cream (or coconut cream) and grated Parmesan cheese (or nutritional yeast for vegan). Allow the mixture to cook for an additional 30 minutes on low until it becomes creamy and all ingredients are well combined.

                Combine with Pasta: Gently add the cooked pasta to the crockpot, using a spatula or wooden spoon to stir everything together, ensuring each noodle is evenly coated with the creamy veggie Alfredo sauce.

                  Serve: Dish out the creamy veggie Alfredo while hot, garnishing with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 6 hours | 6 servings

                      - Presentation Tips: Serve the pasta in individual bowls, topping each with a sprinkle of additional parsley and a light drizzle of olive oil for that extra touch of elegance.