Adding roasted vegetables to an Alfredo sauce is not only a great way to add a lot of flavor but also vitamins and fiber.
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
1 cup red bell pepper, diced
3 medium shallots, minced
6 garlic cloves, minced
1/4 cup olive oil
2 tsp kosher salt
2 tsp fresh ground pepper
2 Tbls butter
1 garlic clove, minced
1 cup dry white wine
1 cup whole milk
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 tsp fresh ground nutmeg
1/4 cup fresh parsley, chopped
Juice of one fresh lemon
Preheat the oven to 350 degrees. Toss the carrots, celery, onions, bell pepper, shallots, and the garlic cloves with the olive oil and season with the salt and pepper. Spread onto a cookie sheet and roast until golden brown (about fifteen to twenty minutes).
While the vegetables are roasting heat a heavy bottomed sauce pan over medium heat and add the butter. When the butter stops foaming add the minced garlic clove and saute until fragrant but, do not brown or the garlic will become bitter. Add the wine and reduce by half. Add the milk and cream and further reduce by about one third.
Add the roasted vegetables (blend with an immersion blender if a smooth sauce is desired). Add the nutmeg, parsley, and fresh lemon juice and more fresh ground black pepper to taste.
Toss with favorite pasta and top with diced tomatoes, fresh basil, and more Parmesan (or Feta) cheese and serve.
