Recipe Instructions:
Ingredients
12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish
Directions
Tips
Creamy Fettuccine with Brussels Sprouts &
Mushrooms
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.
By EatingWell Test Kitchen | Updated on September 28, 2022
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.
