Brussels Sprout Alfredo Pasta

 Brussels sprouts and pasta? Trust us on this one. Roasting the sprouts gives them a golden, nutty edge, and they pair perfectly with rich Alfredo sauce and silky fettuccine. This recipe is quick enough for a Tuesday, but feels fancy enough for guests. (And yes, you can absolutely use spaghetti if that’s what’s in the cupboard.)

Ingredients

For the pasta:

• 500 g brussels sprouts, halved
• 2 tbsp oil
• ½ tsp salt
• ¼ tsp pepper
• 500 g fettuccine (or any pasta you like)

For the sauce:

• 2 tbsp butter
• 2 cups (476 g) heavy cream
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 1 cup parmesan cheese, grated

Method

1. Preheat your oven to 180°C. Line a baking tray with baking paper, then place the halved brussels sprouts on the tray. Drizzle with oil, season with salt and pepper, and roast for 10–12 minutes until golden and just cooked through.
2. Meanwhile, bring a large pot of salted water to the boil. Add your fettuccine and cook until al dente – around 8–10 minutes. Drain and set aside.
3. Check your sprouts and take them out of the oven once they’re nicely roasted.
4. In a large saucepan over medium heat, melt the butter. Add the cream, salt, and pepper, and bring to a gentle boil. Let it bubble for 3–5 minutes until it starts to thicken slightly.
5. Remove the pan from the heat and stir in the grated parmesan. Add the cooked pasta and roasted brussels sprouts, and toss everything together until well combined. If the sauce is too thick, add a splash of milk or cream to loosen it.
6. Serve straight away with extra parmesan or a sprinkle of fresh herbs, if you fancy.