Creamy Vegetarian Beef and Broccoli Pasta
I’ve been craving something in the realm of fettuccine Alfredo for weeks now. I love that silky, comforting creaminess — but all that butter and heavy cream can be a bit much for me sometimes. My husband, on the other hand, would happily live on Alfredo alone, so I knew I needed to find a lighter compromise that still felt indulgent. Yes, I already have my Roasted Red Pepper Alfredo , and it’s a favorite. But this time I wanted something different — something closer to Pasta con i Broccoli . The traditional Italian version is simple and vegetable‑forward, while the Italian‑American versions often include beef. I found myself wanting a little of both worlds: the broccoli‑centric comfort of the Italian dish, plus the heartiness of the Italian‑American one. And of course, I wanted just enough cream in the sauce to satisfy that Alfredo craving without tipping into heaviness. That’s where my vegetarian beef comes in. It adds savory depth, balances the broccoli, and turns the whole dish into...
