Creamy Fettuccine With Brussels Sprouts & Mushrooms

Name: Creamy Fettuccine With Brussels Sprouts & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine; 1 tablespoon extra-virgin olive oil; 4 cups mixed mushrooms sliced, such as cremini, oyster and/or shiitake; 4 cups brussels sprouts sliced; 1 tablespoon minced garlic; 2 tablespoons sherry vinegar; 2 cups skim milk; 2 tablespoons all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 cup shredded asiago cheese finely, plus more for garnish; 2 roasted red bell pepper sliced

Servings: persons

12 ounces fettuccine
1 tablespoon extra-virgin olive oil
4 cups mixed mushrooms sliced, such as cremini, oyster and/or shiitake
4 cups brussels sprouts sliced
1 tablespoon minced garlic
2 tablespoons sherry vinegar
2 cups skim milk
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded asiago cheese finely, plus more for garnish
2 roasted red bell pepper sliced

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.
3
Add garlic and roasted bell pepper and cook, stirring, until fragrant, about 1 minute.
4
Add sherry vinegar, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, (10 seconds) Whisk milk and flour in a bowl; .add to the skillet with salt and pepper.
5
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

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces fettuccine, 1 tablespoon extra-virgin olive oil, 4 cups mixed mushrooms sliced, such as cremini, oyster and/or shiitake, 4 cups brussels sprouts sliced, and more.

Yes, Creamy Fettuccine With Brussels Sprouts & Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!