Rich and creamy fettuccine alfredo with asiago cheese and roasted vegetables.
Course Main Course
Cuisine Italian
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 4servings
Calories 1186
Author Annalise
Ingredients
2cupsbroccoli florets(125 grams, about 1 crown)
2cupschopped asparagus(150 grams)
2cupschopped cremini or button mushrooms(200 grams)
1cupsliced leeks(115 grams)
3tablespoonsolive oil
Salt and pepper, to taste
1lbfettuccine(455 grams)
½cupbutter(113 grams)
1cupheavy cream(250 grams)
2cupsgrated Asiago cheese(200 grams)
Instructions
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.