Bye-bye basic fettuccine alfredo! This roasted vegetable fettuccine alfredo with asiago cheese is my new fave.

>> Jump to the recipe

Roasted Vegetable and Asiago Fettuccini Alfredo |

In early March, when asparagus starts showing up at the grocery store for just a few bucks a bunch, that’s when I know. Spring produce, and then summer produce, is on its way.

And then I do a little happy dance right there in the produce aisle. Hooray!

Roasted Vegetable and Asiago Fettuccini Alfredo |

This is a super simple weeknight meal that’s perfect for these in-between seasons, when spring vegetables start showing up and winter produce lingers. Feel free to roast whatever you like or have in the fridge. I used asparagus, broccoli, mushrooms and leeks but you can certainly play around with other vegetables. Go ahead, clean out that vegetable drawer!

Roasted Vegetable and Asiago Fettuccini Alfredo |

Toss the vegetables and al dente fettuccine with a simple sauce made of butter, cream, and Asiago cheese and that’s it! You can find many recipes online that have made alfredo healthier by substituting some or all of the butter and cream with other ingredients, but in my opinion there’s nothing like the real deal.

This is an easy meatless meal that everyone will love. Serve it alongside a fresh salad or with some crusty bread, and don’t forget the wine.

Roasted Vegetable and Asiago Fettuccini Alfredo |

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Roasted Vegetable Asiago Fettuccine Alfredo
Rich and creamy fettuccine alfredo with asiago cheese and roasted vegetables.
Yield: 4-6 servings
  • 2 cups (125 grams, about 1 crown) broccoli florets
  • 2 cups (150 grams) chopped asparagus
  • 2 cups (200 grams) chopped cremini or button mushrooms
  • 1 cup (115 grams) sliced leeks
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 lb (455 grams) fettuccine
  • ½ cup (113 grams) butter
  • 1 cup (250 grams) heavy cream
  • 2 cups (200 grams) grated asiago cheese
  1. Preheat oven to 400 degrees F. Line a sheet pan with foil or parchment paper. Toss the broccoli, asparagus, mushrooms and leeks with the olive oil and salt and pepper. Spread into an even layer on the sheet pan and roast until fork tender, stirring a few times as needed, 25-30 minutes.
  2. Bring a pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving 1 cup of pasta water.
  3. While the pasta is cooking, melt the butter in a large skillet. Add the heavy cream and half of the cheese and stir until smooth. Season with salt and pepper to taste. Add the drained pasta and toss until coated in the sauce. If the sauce is too thick, add some pasta a little at a time until it loosens up. Add the roasted vegetables and remaining cheese and toss until combined.
  4. Serve immediately.

Eat Seasonal March 2016 (1)


Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?

Roasted Asparagus and Brussels Sprout Panzanella Salad from Floating Kitchen

Strawberry and Preserved Lemon Lassi from Simple Bites

Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck

Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip from Flavor the Moments

Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain

Watermelon Radish and Arugula Salad from Food for My Family

Pappadew Pepper Cauliflower Hummus from Kitchen Confidante

Lentil, Avocado, and Radish Salad from Letty’s Kitchen

Tuna Salad with Pickled Habeneros from Project Domestication

Kiwi Lime Sherbet from The Vintage Mixer

Slow Cooker Corned Beef and Cabbage from FoodieCrush

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


9 Responses to Roasted Vegetable Asiago Fettuccine Alfredo

  1. I can’t wait to try this dish, Annalise. Considering it is snowing here today, I think comfort food, i.e pasta, needs to be on the menu. xo

  2. This looks perfectly comforting and healthy! And I love that you added asiago for a little twist. Miss you!

  3. Katrina says:

    So delicious! I love the way this sounds!

  4. marcie says:

    I’ve been doing that happy dance too — I’m so glad asparagus is back in season especially! This fettuccine looks amazing with all these spring veggies. Pinning to try. :)

  5. Ahhh. I love fettuccine, especially when it’s healthier with veggies. Roasted no less!

  6. Seeing those asparagus spears in the grocery store has made me so happy! I know warm weather and longer days are not far behind! Hooray! This is such a beautiful dish, Annalise!

  7. Feestzaal says:

    Healthy recipe !! I would really like to make this recipe but yes I have tried this recipe in different method. But I would also try to follow your given recipe. Thanks Annalise for sharing this post :)

  8. Cheryl Ray says:

    Hey Annalise, This looks fabulous! Along with the asparagus comes the wild mushrooms of spring, which in Carmel are bursting our all over because of the rain. Happy dance and triple back flips! Imagine this recipe with morels!

  9. Love these pictures and have to agree on asiago, really steps the flavor up! The roasted vegetables look like the perfect addition too :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>