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Creamy Fettuccine with Brussels Sprouts and Mushrooms

Creamy Fettuccine with Brussels Sprouts and Mushrooms Creamy Fettuccine with Brussels Sprouts and Mushrooms Creamy Fettuccine with Brussels Sprouts and Mushrooms

Delicious! Considering a much lower fat creamy style pasta dish, this recipe definitely deserves 5 stars.













Low Cholesterol, Trans-fat Free, Good source of fiber


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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 29112% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 370mg 15%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 23g
Vitamin A 11% Vitamin C 54%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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