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

By Sophie Gray
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 450 gram Brussels sprouts, halved
  • 1/2 tablespoon oil
  • 375 gram dried tagliatelle
  • 2 tablespoon butter
  • 300 millilitre 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.


  • 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