Mealime recipe · lives on in MealPot
Roasted Garlic, Mushroom & Cauliflower Fettuccine with Walnuts
- 35 min
- 2–6 servings
- 571 kcal / serving
Tender fettuccine mingles with roasted cauliflower and mushrooms, finished with garlicky notes and a walnut crunch. This midweek dish comes together in about 35 minutes for a comforting, straightforward dinner.
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Ingredients
- ½ medium headcauliflower
- ½ lbcremini mushrooms
- 5 ozfettuccine pasta
- 4 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ozParmesan cheese
- 1tomato
- ¼ cupwalnuts
- tomatoes
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and have your baking sheet ready.
- Wash all fresh produce and pat dry.
- Break the cauliflower into bite-sized florets and cut the stems; spread them on a baking sheet.
- Quarter the mushrooms and add them to the sheet with the cauliflower. Drizzle with oil, season with salt and pepper, and toss to distribute; arrange in an even layer.
- Wrap garlic in a small square of aluminum foil with a drizzle of oil; seal the packet and add it to the sheet.
- Roast the vegetables until they are tender and the garlic is soft, about 15–20 minutes, tossing halfway through.
- While the veggies roast, cook the fettuccine in salted boiling water until al dente, then drain and return to the pot, reserving ½ cup of the pasta water.
- Trim parsley leaves from stems and mince; place in a small bowl.
- Dice the tomato and add to the bowl with the parsley; finely grate in the Parmesan and reserve.
- Mash the roasted garlic once it’s ready and add it to the parsley-tomato-Parmesan bowl.
- Juice the lemon into the pot with the pasta, add the roasted vegetables, parsley mixture, tomato, Parmesan, and a splash of the reserved pasta water. Warm over low heat, stirring until the cheese melts and everything is heated through, about 2–3 minutes.
- Roughly chop the walnuts and sprinkle over the pasta just before serving.
Two tips
- Make ahead: roast the vegetables up to 1 day in advance and reheat with the pasta when ready.
- Swap walnuts for pine nuts if you prefer; you can also add a bit more parmesan to taste.
Nutrition per serving
- Calories
- 571 kcal
- Protein
- 23 g
- Carbs
- 74 g
- Fat
- 23 g
- Fiber
- 8 g
- Sodium
- 70 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.