https://premeditatedleftovers.com/.../pasta-with-vegetables-and-alfredo-sauce Tips for Cooking Pasta. Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta. Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Serve immediately while hot. https://veeg.co/5-minute-lemon-basil-alfredo-sauce-pasta-roasted-vegetables Although a little more or less is fine, depending on your preference. If you are preparing a vegetarian pasta Alfredo, roasted portobello mushrooms add a meaty texture to the dish. A few teaspoons per quart of water is a good place to start. Bake for about 18-20 minutes or until cheese melts. Add the roasted vegetables when you mix the pasta and sauce together. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat. https://healthiersteps.com/recipe/creamy-vegan-alfredo-vegetables Roast vegetables in the oven. Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and … Stir the roasted vegetables into the rest of the red sauce. Salt: Generously season your cooking water with salt. Next, add half of the cheese mixture in … to taste with more salt, pepper, and lemon juice, as desired. The flavor of roasted vegetables does not get overwhelmed by the sauce. Halve cheese horizontally to create four discs, and place cut-side down on pasta. Roast a combination of red peppers, asparagus and tomatoes. Season (generously!) Drizzle with olive oil and season. Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Toss through pasta and peas, if using, and place in an ovenproof dish.