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Creamy Fettuccine with Brussels Sprouts & Mushrooms

:  September/October 2009

Your rating: None Average: 4.1 (157 votes)

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.


READER'S COMMENT:
"Made this last night for dinner and couldn't wait to have it for lunch today! I'd also recommend lots more black pepper. Also, usually when I cook with mushrooms, I add a few dried mushrooms to the pan to really give it a strong mushroom...
Creamy Fettuccine with Brussels Sprouts & Mushrooms Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber | High calcium |

View Our Nutrition Guidelines »

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

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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

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

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


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Recipe Categories

Style/Theme
Vegetarian
Birthday
Comfort foods
Entertaining, casual
Makeover
One dish meals
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Ease of Preparation
Easy
Main Ingredient
Vegetarian, other
Ethnic/Regional
American
Italian
Mediterranean
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
High fiber
Holiday
New Year's Eve
Publication
September/October 2009
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