Cooklist AI
Fettuccine with Creamy Brussels Sprouts & Mushroom Sauce
Enjoy this comforting, autumn-inspired pasta dish that combines fettuccine with a creamy Brussels sprouts and mushroom sauce. Serve alongside a fresh tossed salad for a perfectly balanced meal.
2
35 min
TOTAL TIME
906
CALORIES
$4.64
PER SERVING
Ingredients
11 INGREDIENTS
3 SERVINGS
1/2 tsp pepper
Directions
11 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Cook whole-wheat fettuccine in a large pot of boiling water until tender, about 8 to 10 minutes.
2
Drain the pasta, return it to the pot, and set aside.
3
Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat.
4
Add sliced mixed mushrooms and thinly sliced Brussels sprouts, and cook, stirring often, until the mushrooms release their liquid, about 8 to 10 minutes.
5
Add minced garlic and cook, stirring, until fragrant, about 1 minute.
6
Add dry sherry, scraping up any brown bits, bringing it to a boil, and cook, stirring, until almost evaporated, about 1 minute.
7
In a separate bowl, whisk low-fat milk and all-purpose flour, then add the mixture to the skillet along with salt and pepper.
8
Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
9
Stir in finely shredded Asiago cheese until melted.
10
Add the sauce to the cooked fettuccine and gently toss.
11
Serve with additional Asiago cheese for garnishing, if desired.
Health Info
Macros
113g
CARBS
30g
FAT
46g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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