• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 15 mins cook

Tagliatelle alfredo with roasted sprouts

Tagliatelle alfredo with roasted sprouts

Get creative with the humble Brussels sprout! In this recipe, tender roasted sprouts are stirred through creamy tagliatelle alfredo to create a comforting meal that's perfect served on chilly nights


  • 450 g Brussels sprouts, halved
  • 1/2 tbsp oil
  • 375 g dried tagliatelle
  • 2 tbsp butter
  • 300 ml cream
  • 1/2 cup Parmesan cheese, grated, plus extra, to serve (optional)
  • salt and pepper
  • chopped parsley, to serve (optional)


  1. Preheat oven to 200°C. Toss prepared sprouts in oil and arrange on a baking tray. Roast for 12-15 minutes, turning once or twice, until lightly coloured and tender.
  2. Cook pasta according to the pack directions, reserving ¼ cup of the water.
  3. Melt butter in a saucepan, add the cream and simmer gently until thickened. Remove from the heat and add the grated parmesan, sprinkling it in a bit at time and mixing well to prevent it clumping. Season with salt and pepper.
  4. Stir half the sprouts into the sauce and mix. Add the cooked tagliatelle, with a splash of pasta water, if needed. Scatter in the remaining sprouts. Top with extra parmesan and parsley, if desired.

This recipe first appeared in Food magazine.

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