Creamy Fettucine with brussel sprouts and mushrooms
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 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 * 1/2 teaspoon salt * 1/2 teaspoon freshly ground pepper * 1 cup finely shredded mozzarella 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 mozzarella until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
Serving Size: 1 1/3 cup
Number of Servings: 6
Recipe submitted by SparkPeople user BABS080809.
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 mozzarella until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
Serving Size: 1 1/3 cup
Number of Servings: 6
Recipe submitted by SparkPeople user BABS080809.
Nutritional Info Amount Per Serving
- Calories: 425.4
- Total Fat: 11.3 g
- Cholesterol: 28.4 mg
- Sodium: 234.5 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 7.7 g
- Protein: 23.3 g
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