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Spring Vegetable Pasta Alfredo

Creamy veggie packed Pasta Alfredo that is more of a salad than a pasta.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 Servings


  • 2 cups Asparagus, trimmed and cut into ½" pieces
  • 2 cups Sugar snap Peas, trimmed and halved
  • ½ cup Frozen Green Peas, thawed
  • 2 cups Cavatappi or Penne Pasta
  • 1 tbsp olive oil
  • 2~3 Garlic cloves, finely minced
  • cups Milk (2% preferred)
  • 1 tsp all purpose flour
  • 3 oz. cream cheese
  • To taste Salt Pepper
  • 2 cups Baby Arugula or Spring Salad mix
  • ¼ cup Parmesan cheese, shaved


  • Boil a big pot of water; add the asparagus, sugar snap peas and green peas. Cook for about 3 minutes or until bright green. Using a slotted spoon, transfer the veggies to a colander, rinse the veggies, rinse the veggies well with cold water.
  • Add pasta to boiling water; cook according to package instructions or until al dente. Drain the pasta.
  • Whisk flour and milk in a small bowl. Set aside.
  • Heat oil in the same pan, add garlic and cook for 30 seconds.
  • Add the milk mixture to the pan and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 1 minute.
  • Add cream cheese and season with salt and pepper. Whisk until cream cheese is melted.
  • Reduce the heat and add the cooked pasta and the veggies. Mix well and remove from heat. Set aside for 5 minutes. Top with arugula or spring mix and shaved cheese.