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Fettuccine with Brussel Sprouts and Mushrooms.jfif

Creamy Fettuccine with Brussels Sprouts & Mushrooms


Serving Size: 

about 1 1/3 cups

384 calories; protein 18.4g; carbohydrates 56.4g; dietary fiber 9.6g; sugars 8.4g; fat 10.2g; saturated fat 4.4g; cholesterol 20.7mg; vitamin a iu 812.2IU; vitamin c 45.1mg; folate 81.8mcg; calcium 288.4mg; iron 3.3mg; magnesium 108.8mg; potassium 597mg; sodium 430.9mg; thiamin 0.4mg.


  • 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


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

  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).

  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

    Original Recipe: EatingWell

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