Main dish, combination meal

Creamy Fettuccine with Brussels Sprouts & Mushrooms


Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

Creamy Fettuccine with Brussels Sprouts & Mushrooms
Prep time 30
Cook Time 0
Total Time 30

Nutritional Information

Makes: 6 Servings
Serving size: about 1 1/3 cups
Calories 385kcal
Fat 10g
Saturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 22mg
Sodium 438mg
Carbohydrates 56g
Dietary Fiber 10g
Added sugars 0g
Protein 19g
Potassium 467mg


STEP 1 Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
STEP 2 Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
STEP 3 Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
© Meredith Corporation. All rights reserved. Used with permission.


12 ounces whole-wheat fettuccine

1 tablespoon extra-virgin olive oil

4 cups sliced mixed mushrooms , such as cremini, oyster and/or shiitake

4 cups thinly sliced Brussels sprouts

1 tablespoon minced garlic

½ cup dry sherry or 2 tablespoons sherry vinegar

2 cups low-fat milk

2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground pepper

1 cup finely shredded Asiago cheese , plus more for garnish

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