Creamy Fettucine with Brussels Sprouts and Mushrooms

By seterry5

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. My husband prefers it with chicken breast to make the meal "fuller" and it blends very well if you'd like to add :)

Ingredients

• 12 ounce(s) whole-wheat fettuccine
• 1 tablespoon(s) extra-virgin olive oil
• 4 cup(s) sliced mixed mushrooms, such as cremini oyster, and/or shiitake
• 4 cup(s) thinly sliced Brussels sprouts
• 1 tablespoon(s) minced garlic
• 1/2 cup(s) dry sherry (see Tips & Techniques), or 2 tablespoons sherry vinegar
• 2 cup(s) low-fat milk
• 2 tablespoon(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 cup(s) finely shredded Asiago cheese, plus more for garnish
• Nutritional Information
• (per serving)
• Calories 385
• Total Fat 10g
• Saturated Fat 4g
• Cholesterol 22mg
• Sodium 438mg
• Total Carbohydrate 56g
• Dietary Fiber 10g
• Sugars --
• Protein 19g
• Calcium --

Details

Servings 6
Adapted from delish.com

Preparation

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.

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).

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.

Carb Servings: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).