Pasta Alfredo

This recipe works in combination with: Mozzarella Pasta Bake, Pan-cooked Pizza with Oven Chips, Potato & Broccoli Bake. This recipe features in these meal plans: From the Creamery.

A variation on butter and Parmesan Alfredo sauce with additional cream, peas, mushrooms and tomatoes.


  • 2 medium tomatoes (approx 100g each), chopped
  • 4 closed cup mushrooms, sliced
  • 150ml of double cream
  • 180g of value pasta shapes
  • 100g of frozen peas
  • 20g margarine/butter
  • 2 tsp grated Parmesan
  • 1 clove of garlic, finely chopped
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £0.89
  • Store cupboard: Basic
  • Calories per serving: 863
  • 5-a-day per serving: 2.5
  • Print Recipe
Pasta Alfredo photo

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  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, melt the margarine/butter in a saucepan and fry the mushrooms for 3-4 minutes, or until tender. Add the garlic and fry for 1 minute. Stir in the cream, gently bring to the boil and simmer for 1-2 minutes, or until reduced and thickened. Add the peas and tomatoes and cook for 1 minute, or until heated through. Season with salt and pepper.
  3. Drain the pasta and toss with the cream sauce and grated Parmesan. Season to taste with salt and pepper and serve immediately.

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