Creamy Fettuccine with Brussels Sprouts & Mushrooms

Name: Creamy Fettuccine with Brussels Sprouts & Mushrooms
Total time: 30 min
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; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 1 cup finely shredded Asiago cheese, plus more for garnish

Rating: 4.02 stars

43 Ratings
20 Reviews

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

Source: EatingWell Magazine, September/October 2009

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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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Step 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).
Step 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

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

Nutrition Facts

Serving Size: about 1 1/3 cups

Per Serving:

384 calories; protein 18.4g; carbohydrates 56.4g; dietary fiber 9.6g; sugars 8.4g; fat 10.2g; saturated fat 4.4g; cholesterol 20.7mg; vitamin a iu 812.2IU; vitamin c 45.1mg; folate 81.8mcg; calcium 288.4mg; iron 3.3mg; magnesium 108.8mg; potassium 597mg; sodium 430.9mg; thiamin 0.4mg.

Exchanges:

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

Reviews (20)

Read More Reviews

43 Ratings

5 star values: 20
4 star values: 13
3 star values: 4
2 star values: 3
1 star values: 3

Reviews: Most Helpful

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EatingWell User

10/30/2011

Delicious. Will definitely make this again. My husband who is not crazy about brussels sprouts enjoyed this as well. Read More

bohnca76@aol.com

10/29/2011

Not so good I made this the way the recipe says... just tasted like brussel sprouts and sherry the mushrooms were lost and so was the pasta. I threw out the leftovers Pros: Nice and Creamy Cons: Tast like sherry and brussel sprouts. Read More

EatingWell User

10/30/2011

Very good nice and creamy. I would make this again. No bitter taste from the brussels. Read More

EatingWell User

10/29/2011

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 flavor. And I drizzled a little truffle oil over the top before serving. Will definitely add this recipe to the rotation. Read More

EatingWell User

02/17/2014

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! Read More

sjeter77

10/30/2011

Added lots more pepper and a little more salt. Used freshly grated Parmesan instead since it was in my fridge and omitted the brussel sprouts. Just lots of mushrooms for me and it was super yummy. Thanks for a quick great recipe! Read More

jbutt1@cox.net

10/30/2011

This was absolutely delicious! The sauce was rich and very filling. It almost reminded me of an Alfredo sauce. I like the combination of mushrooms and Brussels sprouts. The only thing I did different was double the garlic. Read More

Sunshine

03/02/2017

Used fresh homemade pasta soooo good (and it's easier than you might think). Halved the recipe used 10 oz sliced baby Bella's which is about twice as much as the recipe calls for. For 2c sliced brusprouts you only need about 4-5 med-large sprouts this would have been nice to know before I went shopping:-/ Easy/quick recipe but don't overestimate your multitasking skills. Prep/measure and set out everything first (while the pasta is cooking or before) and save a bit of pasta water in case your sauce thickens too much. Agree with other reviewers great base recipe that can be changed up to suit your tastes or what's on hand. Read More

Nicole