Creamy Fettuccine with Brussels Sprouts & Mushrooms

Last Updated on 2025-10-13 by Team Ideas24

Yield: 6

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Creamy Fettuccine with Brussels Sprouts & Mushrooms
Cook Time 30 minutes
Total Time 30 minutes

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 cheese, plus more for garnish

Instructions

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.
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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 384Total Fat 10.2gSaturated Fat 4.4gCholesterol 21mgSodium 431mgCarbohydrates 56.4gFiber 9.6gSugar 8gProtein 18.4g
© Team Ideas24
Category: Main course

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