Fettuccine Alfredo + Roasted Vegetables

Serves: 4


Roasted Vegetables:

  • 2 portobello mushrooms, cut into 1/2″ pieces
  • 2 cups of cauliflower florets
  • 1 cup baby carrots, cut into 1/2″ pieces
  • 2 tbs olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper



Roasted Vegetables:

  1. Heat the oven to 425 degrees.
  2. Toss the carrots, portobello mushrooms, and cauliflower with olive oil and salt & pepper.
  3. Roast for 20-25 minutes (start checking at 15 and stir, if burning).

Pasta & Sauce:

  1. Bring a pot of water to a boil and cook pasta as directed.  Do not salt the water since there is a lot of salt in the rest of the recipe. Drain.
  2. Place the pasta back into the pot, pour sauce over the pasta, and stir in the roasted vegetables.

Variations & Notes:

  • Broccoli is great with this dish.
  • The vegetables can be steamed instead of roasted.

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