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      1. Bring a large pot of salted water up to a boil. Once boiling, add in your pasta and let cook ~ 9-10 minutes or until ‘al dente’ (where there is little to no crunch when tasting a piece). Before you strain your pasta, keep ¼ of the pasta water off to the side. Strain and set aside.

      2. Remove your veggies and cut them as shown below.


      3. Bring a large pan with a splash of oil up to medium-high heat. Once hot, add in your diced shallot, broccoli & red pepper and let cook for ~ 6 minutes or until starting to brown. Next add in your drained peas & carrot and cook for another 2-3 minutes.

      4. Add in your Alfredo sauce + ¼ pasta water (if you forgot, add 2 tbsp of regular water). Let cook for another ~2 minutes  before adding your strained pasta and continue cooking for another ~4 minutes  or until all the sauce and liquid are sticking to the noodles + vegetables.


      5. Transfer to a bowl and garnish with your parsley, hemp parm, a pinch of salt, pepper and a drizzle of olive oil.

      6. ENJOY!