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Penne Alfredo with Roasted Sweet Potatoes & Crispy Brussels Sprout Gremolata
2 or 4 Serving Dinner

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.

Tags: Gluten-Free <600 Calories Less Prep Low Sodium
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
9g
CARBOHYDRATES
84g
PROTEIN
12g

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INGREDIENTS

  1. 1 sweet potato, peeled and cut into 1/2-inch pieces
  2. 6 oz Brussels sprouts, trimmed and thinly sliced
  3. 2 tbsp sliced almonds
  4. 5 oz gluten-free penne pasta
  5. 2 garlic cloves, peeled and minced (divided)
  6. 2 oz vegan cream cheese
  7. 2 oz teen spinach
  8. 1 lemon, zested, half juiced, half cut into wedges (divided)
  9. 0.25 oz parsley, leaves and tender stems roughly chopped
  10. 3 tbsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (almond)
Tools: Large pot, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
9g
CARBOHYDRATES
84g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the veggies

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.)

2
Cook the pasta

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)

3
Finish the pasta

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)

4
Make the gremolata

Toss Brussels sprouts and almonds with remaining garlic, lemon zest, and parsley directly on baking sheet.

5
Serve

Divide penne alfredo with roasted sweet potatoes between plates. Top with crispy Brussels sprout gremolata. Serve with lemon wedges. Dig in!

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