Creamy Fettuccine with Brussels Sprouts & Mushrooms

4.0 (198)
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.

Yield: 6 servings, about 1 1/3 cups each
Active Time: 30
Total Time: 30

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
  • 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
  • 2 cups low-fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup finely shredded Asiago cheese, plus more for garnish

Preparation

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

Tips & Notes

  • Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Nutrition

Nutrition Per Serving

calories 385
fat 10 g (4 g sat, 2 g mono)
cholesterol 22 mg
carbohydrates 56 g
protein 19 g
fiber 10 g
sodium 438 mg
potassium 467 mg

Nutrition Bonus Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).

Carbohydrate Serving 3

Exchanges 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

From EatingWell September/October 2009