This creamy vegetable alfredo sauce combines fresh vegetables with Parmesan cheese for a delicious pasta topping. Ready in 30 minutes.

Ingredients:

• 1 cup velouté sauce
• 2 tablespoons extra virgin olive oil
• 1/2 cup diced vegetables (carrots, onion, celery)
• 1/4 cup white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried sweet basil
• 1/2 cup half and half
• Juice of half a lemon
• 1 tablespoon honey
• 1/2 cup grated Parmesan Reggiano cheese

Optional:

• Minced garlic
• Fresh basil and oregano
• Rice flour and white wine slurry for thickening

Instructions:

1. Heat olive oil in a saucepan over medium heat
2. Sauté diced vegetables until translucent

3. Deglaze with white wine and let reduce slightly
4. Add velouté sauce and stir to combine
5. Add dried oregano and basil

6. Gradually stir in half and half
7. Add lemon juice for brightness

8. Drizzle in honey
9. Stir in Parmesan until melted

Tips:

• Add minced garlic with vegetables for extra flavor
• Use fresh herbs for brighter taste
• Thicken with rice flour-wine slurry if needed
• Serve immediately over pasta, chicken, or fish
• Store leftovers in refrigerator or can for later use

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