The Italian Kitchen: Veggie Alfredo Pasta

Using the eggplant meatballs as a meat alternative this alfredo dish can be adjusted using veggies on hand and can be very pretty.

The ingredients:

Olive oil

Eggplant meatballs (see previous recipe)

1 red pepper sliced

1 head broccoli 

Sauteed mushrooms

1 jar alfredo sauce

Egg life power pasta or pasta of choice

Italian Seasoning of choice

Parmesan cheese

Optional: nutritional yeast, basil, crushed red pepper

The recipe:

In a skillet, add oil and cook the peppers and mushrooms then add the broccoli. 

Add the eggplant meatballs.

Top with 1/2 jar alfredo sauce and seasoning and mix.

Add the pasta and the rest of the sauce and mix. Cook for a few more minutes to combine.

Top with parmesan cheese.

Garnish with herbs, nutritional yeast, and crushed red pepper if desired.

Notes:

The power pasta from egg life gives you a good amount of protein even without any meat. 

I prepped the meatballs and sauteed the mushrooms ahead so everything just needed heated up.

The nutritional yeast has a cheesy taste.

The egg life power pasta I really like with the heavier cream sauces, as a pasta alternative.