Penne Alfredo
with Roasted Sweet Potatoes & Crispy Brussels Sprout Gremolata
A creamy, garlicky vegan Alfredo sauce coats gluten-free penne and roasted sweet potatoes for the tastiest, coziest take on pasta night yet. But the real show-stopping element comes from the addition of crisp shaved Brussels sprouts tossed in a classic gremolata, an Italian finishing sauce made of fresh parsley, garlic, and lemon zest.
INGREDIENTS
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 6 oz Brussels sprouts, trimmed and thinly sliced
- 2 tbsp sliced almonds
- 5 oz gluten-free penne pasta
- 2 garlic cloves, peeled and minced (divided)
- 2 oz vegan cream cheese
- 2 oz teen spinach
- 1 lemon, zested, half juiced, half cut into wedges (divided)
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Add sweet potato, 1 tbsp olive oil, and a pinch of salt to one side of foil-lined baking sheet and toss. Add Brussels sprouts, 1 tbsp olive oil, and a pinch of salt to other side of baking sheet and toss. Roast until veggies are tender and browned, 15 to 20 minutes. Add almonds to Brussels sprouts and roast until fragrant, about 2 minutes. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil) (TIP: If the Brussels sprouts start to brown before the sweet potatoes are done, transfer them to a plate and let the sweet potatoes continue to cook.)
Add pasta to boiling water, stir, and cook until al dente, 9 to 11 minutes. Reserve ¼ cup pasta water. Drain pasta and set aside. Reserve pot for next step. (4-serving meal: reserve ½ cup pasta water)
Heat 1 tbsp olive oil in same pot over low heat. Add just half the garlic and cook until fragrant, 1 to 2 minutes. Add pasta water, cream cheese, and a pinch of black pepper and whisk until smooth. Add pasta, spinach, roasted sweet potatoes, and just 1 tsp lemon juice and stir to combine. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)
Toss Brussels sprouts and almonds with remaining garlic, lemon zest, and parsley directly on baking sheet.
Divide penne alfredo with roasted sweet potatoes between plates. Top with crispy Brussels sprout gremolata. Serve with lemon wedges. Dig in!
SIMILAR RECIPES
Summer Penne Alfredo with Sweet Corn & Burst Tomatoes
Penne with Pesto alla Trapanese & Lemon Breadcrumbs
Penne Alla Puttanesca with Blistered Tomatoes & Lemon Cashew Ricotta
Creamy Pasta Primavera with Asparagus & Pistachio Salsa
Cavatappi Puttanesca with Olives & Lemon Arugula Salad
