Creamy Fettuccine with Brussels Sprouts & Mushrooms

33 Reviews
From: EatingWell Magazine September/October 2009

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.

Ingredients 6 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 384 calories; 10 g fat(4 g sat); 10 g fiber; 56 g carbohydrates; 18 g protein; 82 mcg folate; 21 mg cholesterol; 8 g sugars; 0 g added sugars; 812 IU vitamin A; 45 mg vitamin C; 288 mg calcium; 3 mg iron; 431 mg sodium; 597 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

Reviews 33

February 02, 2016
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By: EatingWell User
Used only brussel sprouts and 2% milk I only had brussel sprouts and 2% milk (no mushrooms were used). I also used Trader Joe's brand, red wine vinegar since I had on hand, and it turned out really great! Even my husband (the chef of the family) loved it. I used more salt than I usually would like, but this was a hit. I also did not use all-purpose flour, which would have thickened the sauce, but it turned out great anyway. Definitely a weekday dinner and leftovers idea. Pros: So Good! Cons: Not really sauce like
March 01, 2015
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By: EatingWell User
wonderful base Great base. I added more garlic, pepper and salt. Included some fresh rosemary. I used the parmesan cheese I already had rather than buy Santiago. I never would've thought to use Brussels sprouts and mushrooms but I have to say it was a delicious combo and a delicious meal. I served it with grilled lemon rosemary asparagus. Yummy! Pros: easy, healthy Cons: needs more seasoning
September 14, 2014
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By: EatingWell User
my 15 year old ate 3 bowls - added panchetta first i browned pancetta first then started the recipe - omitted adding salt due to this. used baby portabella mushrooms instead. use 1/4 cup broth to help cook the sprouts. i cannot explain why is soooo good. amazing flavor! Pros: easy Cons: none
June 20, 2014
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By: EatingWell User
Not for me The mushrooms and Brussels sprouts did not taste good together for me. Couldn't do it. Turned out nice, but didn't like the flavor. Pros: NULL Cons: NULL
February 17, 2014
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By: EatingWell User
Simple Pasta Dish with a Punch! I pretty much followed the recipe to a T, very simple to make, very fast and very tasty if you love brussels sprouts. I used low fat milk and the sauce was perfectly light and creamy with a hint of sherry. This recipe will be a base for future experiments in the kitchen as it would be easy to change up the vegetables or switch up the pasta. Pros: Simple!
December 03, 2013
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By: EatingWell User
Loved this! We loved this recipe!! So easy and simply. I added chicken sausage. Cooked it separately and added it at the end. I also used more brussels sprouts, mushrooms and pepper than the recipe called for.
August 12, 2013
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By: Jilary
Fairly quick and tasty pasta I'm not a huge fans of mushrooms, but I had some baby bellos that I needed to use up, so I made this pasta dish, and I was not disappointed. I used mostly cremini's with a few shitake and some dried porcini, morels and woodears added for extra flavor. I was afraid this wouldn't reheat well, but it wasn't an issue. This dish has a really nice flavor, and is easily adapted to the veggies you have on hand. It can transition easily from summer, fall, winter to spring depending on what veggies you use. While I used asiago, I may try parmigiana next time. I also used linguine instead of fettuccine because I wanted to try an organic sprouted pasta that I saw. While whole wheat pasta sometimes is a little too strong for some recipes, it was very nice in this dish. Pros: Easy to adjust, great flavor
June 24, 2013
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By: MeganGnyc
Sauce was odd My sauce turned out weird and separated. Sauce was bland too, even though I added onion, some other herbs, and extra garlic. Smelled great but didn't translate into flavor. Pros: low cal Cons: bland
November 15, 2012
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By: EatingWell User
Loved it! I loved this recipe, I used white wine I had to finish instead of sherry and it turned out great I could really taste the flavour, it had a good sauce. I also used parm instead of asiago. I might add more mushrooms or a variety next time I just had normal white ones on hand Pros: lots of great flavour Cons: a lot of chopping