Creamy Fettuccine with Brussels Sprouts & Mushrooms
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 ounces gluten-free fettuccine (like Tinkyada)1 tablespoon extra-virgin olive oil4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake4 cups thinly sliced Brussels sprouts1 tablespoon minced garlic1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar2 cups milk2 tablespoons all-purpose flour (King Arthur gluten-free flour)1/2 teaspoon salt1/2 teaspoon freshly ground pepper1 cup finely shredded Asiago cheese, plus more for garnish (or Parm)
1. Cook pasta in a large pot of boiling water as directed on package. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYITHIS.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYITHIS.
Nutritional Info Amount Per Serving
- Calories: 386.0
- Total Fat: 9.0 g
- Cholesterol: 12.9 mg
- Sodium: 470.5 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 4.9 g
- Protein: 14.2 g
Member Reviews