Creamy Fettuccine

By Ellie

6 Person

30 Minutes

384 Calories

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.

Ingredients

1 cup finely shredded Asiago cheese, plus more for garnish
½ tsp. freshly ground pepper
½ tsp. salt
2 tbsp. all-purpose flour
2 cups low-fat milk
½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar
1 tbsp. minced garlic
4 cups thinly sliced Brussels sprouts
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
1 tbsp. extra-virgin olive oil
12 oz. whole-wheat fettuccine

Method

01

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
02

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).
03

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.
04

Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Related Tags

Brussel Sprouts Recipes

Creamy Fettuccine

4.7

( By Ellie )

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.

01 Information

Grade easy
Serving 6 servings
Calorie 384 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

1 cup finely shredded Asiago cheese, plus more for garnish

½ tsp. freshly ground pepper

½ tsp. salt

2 tbsp. all-purpose flour

2 cups low-fat milk

½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar

1 tbsp. minced garlic

4 cups thinly sliced Brussels sprouts

4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake

1 tbsp. extra-virgin olive oil

12 oz. whole-wheat fettuccine

03 Method

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.

Step 2

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).

Step 3

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.

Step 4

Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

04 Author