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

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 |

Roasted Vegetable and Asiago Fettuccini Alfredo |

Roasted Vegetable Asiago Fettuccine Alfredo

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Rich and creamy fettuccine alfredo with asiago cheese and roasted vegetables.


  • 2 cups broccoli florets (125 grams, about 1 crown)
  • 2 cups chopped asparagus (150 grams)
  • 2 cups chopped cremini or button mushrooms (200 grams)
  • 1 cup sliced leeks (115 grams)
  • 3 tablespoons olive oil
  • Salt and pepper , to taste
  • 1 lb fettuccine (455 grams)
  • ½ cup butter (113 grams)
  • 1 cup heavy cream (250 grams)
  • 2 cups grated Asiago cheese (200 grams)


  • Preheat oven to 400°F. Line a sheet pan with parchment paper or grease with nonstick spray.
  • 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.
  • Meanwhile, 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.
Calories: 1186kcal, Carbohydrates: 94g, Protein: 40g, Fat: 74g, Saturated Fat: 39g, Cholesterol: 272mg, Sodium: 1073mg, Potassium: 839mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3205IU, Vitamin C: 48mg, Calcium: 728mg, Iron: 5mg
Cuisine: Italian
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.