October 08, 2018
Roasted Vegetable Fettuccine Alfredo
Roasted Vegetable Fettuccine Alfredo is loaded with a garlicky, cheesy creamy sauce with whole-wheat noodles, roasted butternut squash, Brussels sprouts, carrots, onions and asparagus!
With the weather cooling down, it's time to roast all the veggies again! I love roasted vegetables but in the summer, there is no way that I'm turning on my oven and heating up my house. I love a good pasta dish and truth be told, I've barely ever made my own Alfredo sauce. I found an awesome jarred Alfredo sauce that tastes like homemade that is perfect in this Roasted Vegetable Fettuccine Alfredo dish!
When deciding what vegetables to roast for this pasta, I went to my local market and chose the vegetables that looked the best along with the ones that were on sale. When making a dish with a bunch of veggies, that is what I recommend. Go into your grocery store or farmer's market with an open mind and choose the items that are seasonal, look good or are on sale. For this particular recipe, I went with butternut squash, carrots, onions, Brussels sprouts and asparagus. Yum! I got many of the ingredients from Walmart at super affordable prices including the butternut squash, carrots, alfredo sauce and pasta.
My little trick for cooking butternut squash at the same time as the other veggies and not having it take too long is to steam it in the microwave a little bit before cutting it. That way, it doesn't have to cook in the oven from raw which can take a long time. I peeled this squash but typically, I do not peel butternut squash and just eat the skin. It is rich in vitamins and gets soft when you cook it.
I always choose whole-grain when possible and was excited to find whole-wheat fettuccine noodles so I stocked up on a bunch for fall and winter cooking! I love the fiber and protein boost that you get from whole-wheat noodles. I did not include meat in this recipe but think that shrimp or chicken would be awesome in it.
This fettuccine alfredo dish was a hit with the whole family and made a great family dinner meal. I don't always have time to make a homemade sauce and the fact that I can store this in the pantry and pull it out when I need it in just a minute is amazing! Having this delicious Italian sauce at my fingertips makes mealtime come together quickly and easily.
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With the weather cooling down, it's time to roast all the veggies again! I love roasted vegetables but in the summer, there is no way that I'm turning on my oven and heating up my house. I love a good pasta dish and truth be told, I've barely ever made my own Alfredo sauce. I found an awesome jarred Alfredo sauce that tastes like homemade that is perfect in this Roasted Vegetable Fettuccine Alfredo dish!
When deciding what vegetables to roast for this pasta, I went to my local market and chose the vegetables that looked the best along with the ones that were on sale. When making a dish with a bunch of veggies, that is what I recommend. Go into your grocery store or farmer's market with an open mind and choose the items that are seasonal, look good or are on sale. For this particular recipe, I went with butternut squash, carrots, onions, Brussels sprouts and asparagus. Yum! I got many of the ingredients from Walmart at super affordable prices including the butternut squash, carrots, alfredo sauce and pasta.
My little trick for cooking butternut squash at the same time as the other veggies and not having it take too long is to steam it in the microwave a little bit before cutting it. That way, it doesn't have to cook in the oven from raw which can take a long time. I peeled this squash but typically, I do not peel butternut squash and just eat the skin. It is rich in vitamins and gets soft when you cook it.
I always choose whole-grain when possible and was excited to find whole-wheat fettuccine noodles so I stocked up on a bunch for fall and winter cooking! I love the fiber and protein boost that you get from whole-wheat noodles. I did not include meat in this recipe but think that shrimp or chicken would be awesome in it.
Yield: serves 6
Roasted Vegetable Fettuccine Alfredo
Roasted Vegetable Fettuccine Alfredo is loaded with a garlicky, cheesy creamy sauce with whole-wheat noodles, roasted butternut squash, brussels sprouts, carrots, onions and asparagus!
Prep Time: 10 minutes Cook time: 25 minutesTotal time: 35 mins
INGREDIENTS
- 1 small butternut squash, peeled
- 3 large carrots, peeled and chopped
- 1 small onion, sliced
- 1 1/2 cups brussels sprouts, halved
- 1 1/2 cups asparagus, chopped
- 2 tablespoons olive oil
- 1 pound whole-wheat fettuccine noodles
- 1 teaspoon garlic powder
- 1 jar alfredo sauce
INSTRUCTIONS
- Poke a couple of holes in the butternut squash and microwave for 4 minutes. Remove from microwave. Cut in half, remove seeds and cut into cubes.
- Preheat oven to 400 degrees. Toss all chopped vegetables in olive oil. Roast for 15 minutes flipping once, sprinkle with garlic powder and put back into oven for 10 more minutes until vegetables have light brown marks on them and are soft.
- Meanwhile, cook pasta according to directions. Drain pasta and toss with alfredo sauce and roasted vegetables.
Enjoy!
This fettuccine alfredo dish was a hit with the whole family and made a great family dinner meal. I don't always have time to make a homemade sauce and the fact that I can store this in the pantry and pull it out when I need it in just a minute is amazing! Having this delicious Italian sauce at my fingertips makes mealtime come together quickly and easily.
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