Creamy Fettuccine With Brussels Sprouts & Mushrooms

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.

Nutrition Information
• 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

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