Creamy Fettuccine With Brussels Sprouts & Mushrooms
“This fall version of pasta primavera does not take much time to cook but still very tasty.”
Serving: 6 | Ready in: 30m
• 12 oz. whole-wheat fettuccine
• 1 tbsp. extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tbsp. minced garlic
• ½ cup dry sherry (see Note), or 2 tbsps. sherry vinegar
• 2 cups low-fat milk
• 2 tbsps. all-purpose flour
• ½ tsp. salt
• ½ tsp. freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish
• In a big pot of boiling water, cook pasta for 8-10 minutes until soft. Drain, put back into the pot and place aside.
• At the same time, heat the oil over medium heat in a large skillet. Put in Brussels sprouts and mushrooms, cook while stirring frequently for 8-10 minutes, or until the mushrooms release all their liquid. Put in garlic, cook and stir for about 1 minute, until fragrant. Put in sherry (or vinegar), scraping up any brown bits. Boil the mixture, cook and stir for about 10 seconds (if you use the vinegar) or 1 minute (if you use sherry), until almost evaporated.
• Stir the flour and milk in a bowl, put into the skillet with pepper and salt. Cook and stir for about 2 minutes, or until the sauce bubbles and thickens.
Whisk in Asiago until melted. Pour the sauce over the pasta and gently toss. You can add more cheese before serving if you want.
• Calories: 384 calories;
• Total Carbohydrate: 56 g
• Cholesterol: 21 mg
• Total Fat: 10 g
• Fiber: 10 g
• Protein: 18 g
• Sodium: 431 mg
• Sugar: 8 g
• Saturated Fat: 4 g