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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.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 12 ounces whole-wheat fettuccine | 2 cups low-fat milk | |
| 1 tablespoon extra-virgin olive oil | 2 tablespoons all-purpose flour | |
| 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake | 1/2 teaspoon salt | |
| 4 cups thinly sliced Brussels sprouts | 1/2 teaspoon freshly ground pepper | |
| 1 tablespoon minced garlic | 1 cup finely shredded Asiago cheese, plus more for garnish | |
| 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar |
directions
Prep:
30 min
Total:
30 min (Quick)
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1
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
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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).
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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.
notes
Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.
nutritional information
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