Creamy Brussels Sprouts and Mushroom Fettuccine
Indulge in a rich and creamy pasta experience with this delightful fettuccine dish featuring fresh Brussels sprouts and savory mushrooms. Perfectly cooked whole wheat fettuccine is enveloped in a luscious Asiago cheese sauce, enhanced with aromatic garlic and a hint of dry sherry. This comforting meal is not only satisfying but also packs a nutritional punch, making it an excellent option for weeknight dinners or special gatherings. Share this delightful recipe with family and friends for a flavorful experience that everyone will rave about!
6
Servings
400
Calories
11
Ingredients
Ingredients
whole wheat fettuccine
12 ounces (uncooked)
extra virgin olive oil
1 tablespoon (for sautéing)
mushrooms
4 cups (sliced)
Brussels sprouts
4 cups (finely sliced)
garlic
1 tablespoon (minced)
dry sherry
1/2 cup (or substitute with 2 tablespoons sherry vinegar)
low-fat milk
2 cups (for sauce)
flour
2 tablespoons (for thickening sauce)
salt
1/2 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
asiago cheese
1 cup (shredded)
Instructions
1
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook until tender, approximately 8-10 minutes. Drain the pasta and return it to the pot, keeping it warm.
2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced mushrooms and Brussels sprouts to the skillet and cook, stirring often, until the mushrooms have released their liquid and both vegetables have softened, about 8-10 minutes.
3
Add the minced garlic to the skillet and sauté for another minute until fragrant. Pour in the dry sherry, scraping the bottom of the skillet to release any flavorful brown bits. Bring the mixture to a boil and cook, stirring occasionally, until the sherry is almost completely evaporated.
4
In a separate bowl, whisk together the low-fat milk and flour until smooth. Pour this mixture into the skillet with the vegetables, and season with salt and pepper. Cook, stirring constantly, until the sauce starts to bubble and thickens, about 2 minutes.
5
Remove the skillet from the heat and stir in the shredded Asiago cheese until melted and creamy. Pour the cheese sauce over the warmed fettuccine and toss until the pasta is well coated. Adjust seasoning if necessary. Serve hot with extra cheese on top, if desired.
Nutrition Information
15g
Fat
53g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Brussels Sprouts and Mushroom Fettuccine?
It is a rich and creamy pasta dish featuring whole wheat fettuccine, fresh Brussels sprouts, mushrooms, and an Asiago cheese sauce.
How many servings does this recipe make?
This recipe makes 6 servings.
How many calories are in one serving?
Each serving contains 400 calories.
Is this recipe vegetarian?
Yes, this recipe is vegetarian.
What type of pasta is used?
The recipe calls for whole wheat fettuccine.
How much whole wheat fettuccine do I need?
You will need 12 ounces of uncooked whole wheat fettuccine.
Can I use a substitute for dry sherry?
Yes, you can substitute the 1/2 cup of dry sherry with 2 tablespoons of sherry vinegar.
How many mushrooms are required?
The recipe requires 4 cups of sliced mushrooms.
How should the Brussels sprouts be prepared?
The Brussels sprouts should be finely sliced, requiring 4 cups in total.
What kind of cheese is in the sauce?
The sauce is made with 1 cup of shredded Asiago cheese.
How long should I cook the pasta?
Cook the pasta in boiling salted water for approximately 8-10 minutes until tender.
What oil is used for sautéing the vegetables?
The recipe uses 1 tablespoon of extra virgin olive oil.
How much garlic is used?
The recipe uses 1 tablespoon of minced garlic.
What type of milk is used for the sauce?
The recipe uses 2 cups of low-fat milk.
How is the sauce thickened?
The sauce is thickened by whisking 2 tablespoons of flour into the low-fat milk and cooking until it bubbles.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in this dish?
There are 53 grams of carbohydrates per serving.
How much protein does this recipe provide?
Each serving provides 10 grams of protein.
How long do the mushrooms and Brussels sprouts need to cook?
They should be cooked for 8-10 minutes until they have softened.
When do I add the garlic?
Add the minced garlic after the mushrooms and sprouts have softened and sauté for about one minute.
What do I do after adding the dry sherry?
Bring the mixture to a boil and cook until the sherry is almost completely evaporated.
How long does it take for the sauce to thicken?
The sauce typically takes about 2 minutes to bubble and thicken.
When is the Asiago cheese added?
Remove the skillet from the heat and then stir in the shredded Asiago cheese until melted.
Should I serve this dish hot?
Yes, the pasta should be served hot, potentially with extra cheese on top.
Is this recipe considered healthy?
Yes, it is tagged as healthy and uses whole wheat pasta and low-fat milk.
How much salt and pepper is recommended?
The recipe suggests 1/2 teaspoon each of salt and pepper, or to taste.
Can I use regular fettuccine instead of whole wheat?
Yes, you can substitute regular fettuccine if preferred, though the nutritional profile will change.
What category does this recipe fall into?
This is a pasta dinner dish, often categorized as comfort food.
Is this recipe good for weeknights?
Yes, it is described as an excellent option for satisfying weeknight dinners.
What are the primary flavor aromatics?
The primary aromatics used are minced garlic and dry sherry.