Creamy Fettuccine with Brussels Sprouts and Mushrooms
Delicious! Considering a much lower fat creamy style pasta dish, this recipe definitely deserves 5 stars.
Ingredients
| 12 | ounces |
pasta, fettuccine
whole wheat |
|
| 1 | tablespoon |
olive oil
|
|
| 4 | cups |
mushrooms
mixed, like cremini, oyster and/or shiitake |
* |
| 4 | cups |
brussels sprouts
thinly sliced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
sherry
dry, or 2 tablespoons sherry vinegar |
* |
| 2 | cups |
milk, low-fat
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
asiago cheese
finely shredded, plus more for garnish |
* |
Directions
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.
Stir in mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, about 9 minutes.
Stir in garlic and cook, until fragrant, about 1 minute.
Stir in sherry (or vinegar), scraping up any brown bits, bring to a boil and cook, stirring often, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
Add milk and flour in a bowl, whisk until combined, add to the skillet with salt and pepper.
Cook, stirring, until the sauce bubbles and thickens, 1 to 3 minutes.
Stir in Asiago until melted.
Toss pasta with sauce gently.
Serve with more cheese, if needed.
Nutrition Facts
Serving Size 196g (6.9 oz)
