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+ servings

Roasted Vegetable Asiago Fettuccine Alfredo

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
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