Bye-bye basic fettuccine alfredo! This roasted vegetable fettuccine alfredo with asiago cheese is my new fave.
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!
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!
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.
- 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
- 1/2 cup (113 grams) butter
- 1 cup (250 grams) heavy cream
- 2 cups (200 grams) grated asiago cheese
- 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.
- Bring a pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving 1 cup of pasta water.
- 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.
- Serve immediately.
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