Creamy Weeknight Alfredo Pasta

Quick and creamy, this Creamy Weeknight Alfredo Pasta is a 30-minute vegetarian dinner with rich, cheesy sauce—perfect for busy nights or Meatless Mondays.

📝 Ingredients

• 1 lb. Your favorite short-cut pasta ((I used Elicoidale))
• 2 cups Homemade Alfredo Sauce
• 3-4 Tbsps pasta water
• Grated parmesan, for garnish

👨‍🍳 Instructions

1. 1--- BOIL THE PASTA: ---
2. 2Cook pasta according to packaging. NOTE: most short cut pastas cook about the same time as other pastas, usually 8-12 minutes, depending on brand.
3. 3--- TO MAKE THE CREAMY ALFREDO SAUCE: ---
4. 4See my Homemade Alfredo Sauce for ingredient list + measurements!
5. 5In a medium skillet over medium-high heat, add the butter until melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
6. 6Reduce the heat to medium-low and slowly add in the heavy cream, and white cooking wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan and cheddar cheese (slowly adding them in batches), whisking until fully melted and sauce thickens, about 1-2 minutes. Add salt + black pepper to taste.
7. 7When the pasta is done, drain it (saving about 3-4 Tbsps of it for sauce) and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Add the pasta water (starting with 2 Tbsps until creamy enough + adding more if needed). Add the pasta to prepare plate(s) or bowl(s) and top with additional grated parmesan, if desired. Serve immediately!
8. 8Bon Appetit!