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A 45 degree angle view of Roasted Brussel Sprouts Fettuccine Alfredo with a fork as a prop

Roasted Brussel Sprouts Fettuccine Alfredo

Roasted Brussel Sprouts Fettuccine Alfredo is made with a combination of roasted garlic and creamy white sauce. It has the burnt as well as smooth cheesy flavor. This vegan dish reflects the two opposite flavors making it interesting for the taste buds in every bite. It’s a healthy family meal and a great way to introduce the most talked about veggie to the kids.
Course Main Course
Cuisine American, fusion, Italian, vegan
Keyword fettuccine alfredo, fettuccine alfredo recipe, roasted brussel sprouts, roasted brussel sprouts recipe, vegan alfredo sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 458kcal
Author Gunjan


  • oven
  • nonstick pan


For Roasted Brussel Sprouts

  • 1 1/2 cups Brussel Sprouts (edges trimmed and halved)
  • 1 1/2 tbsp olive oil
  • 2 tbsp dried/fresh minced garlic
  • Salt as per taste

For Fettuccine Alfredo

  • 1/4 cup raw cashew nuts (soaked in 1/4 cup warm water)
  • 2 tbsp nutritional yeast
  • 1 tbsp vegan butter (avocado oil based)
  • 1 tbsp whole wheat flour
  • 1 1/2 cups unsweetened coconut milk (tetra pack)
  • 1 1/2 cups cooked Fettuccine pasta
  • Salt as per taste
  • Crushed black pepper as per taste
  • Crushed Chili flakes as per taste (for garnishing)


  • Preheat oven at 425-degree Fahrenheit and
    prepare a baking sheet.
  • In a mixing bowl combine all the ingredients for
    Brussel sprouts and let it sit for 2 minutes.
  • Now, spoon the Brussel sprouts on the baking
    sheet and place it in the middle rack of the oven. (make sure to scoop all the
    seasoning as well). Let it bake for 20-25 minutes until brownish from the
    outside and soft from the inside.
  • In the meanwhile, combine water, cashew nuts and
    nutritional yeast in a blender and blend it into a smooth paste. Keep it aside.
  • In a nonstick frying pan melt vegan butter and
    saute the flour until you start getting its aroma.
  • Then pour coconut milk and keep stirring for few
    minutes on a medium flame until there are almost no lumps.
  • Then pour the blended cashew and whisk it nicely
    until smooth. Cook on a medium flame for 2 minutes.
  • Then toss in fettuccine pasta, salt and pepper.
  • Lastly, stir in roasted Brussel Sprouts and cook
    only for 1 minute (do not over cook since we do not want the sauce to be
    absorbed completely).
  • Serve immediately with crushed chili flakes.


  • For Air Fryer version: Spoon the mixed Brussel sprouts in the basket and set the temperature to 400 degree and let it cook for 12 minutes. Pause it and take out the basket. Shake it once and if still not golden brown then cook for another 2 minutes.
  • Then follow the rest of the steps as mentioned above.
  • This recipe tastes bet when served immediately.
  • Brussel Sprouts can be roasted ahead of time and refrigerated in an air tight container for about a week. However, reheat it the same way as you cooked.
  • Do not microwave Brussel Sprouts as it may explode.


Calories: 458kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 41g | Sodium: 89mg | Potassium: 880mg | Fiber: 9g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 4mg