Main dish, combination meal

Creamy Fettuccine with Brussels Sprouts & Mushrooms

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

Overview

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.

Nutritional Information

6 Servings
about 1 1/3 cups
Calories385
Carbohydrates56g
Fat10g
Saturated Fat4g
Mono Fat2g
Protein19g
Cholesterol22mg
Dietary Fiber10g
Potassium467mg
Sodium438mg

Ingredients

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

Instructions

  • Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  • 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).
  • 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.