Description
A creamy Alfredo pasta dish with caramelized onions, fresh sage, and roasted Brussels sprouts.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups Brussels sprouts (halved)
- 1 large onion (thinly sliced)
- 4 tbsp butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh sage (chopped)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes.
- Cook pasta according to package directions. Drain and set aside.
- Melt 2 tbsp butter in a pan. Add onions and cook on low heat until caramelized (about 15 minutes).
- Add remaining butter, garlic, and sage. Sauté for 1 minute.
- Pour in heavy cream and simmer for 3 minutes.
- Stir in Parmesan cheese until melted.
- Toss pasta with sauce and roasted Brussels sprouts.
- Serve warm.
Notes
- Use freshly grated Parmesan for best flavor.
- Adjust cream thickness with pasta water if needed.
- Replace Brussels sprouts with mushrooms for variation.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Pasta
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 95mg
Keywords: Alfredo pasta, caramelized onions, roasted Brussels sprouts, sage