Quick and Easy

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
Tagliatelle alfredo with roasted sprouts
4
10M
15M
25M

This recipe first appeared in Food magazine.

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Ingredients

Method

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.
  • Alfredo sauce is a great base recipe; you could add chopped fresh herbs to the finished sauce or top with diced crispy bacon. Use other pasta shapes, if you prefer. PER SERVE Energy 735kcal, 3079kj • Protein 19.9g • Total Fat 49g • Saturated Fat 28g • Carbohydrate 49g • Fibre 8.1g • Sodium 366mg
Note

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