Creamy Fettuccine with Brussels Sprouts & Mushrooms

Creamy Fettuccine with Brussels Sprouts & Mushrooms
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Fettuccine with Brussels Sprouts & Mushrooms calories by ingredient
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Adapted from
ne_brussels_sprouts_mushrooms.html and made to be gluten-free.
Adapted from
ne_brussels_sprouts_mushrooms.html and made to be gluten-free.

Number of Servings: 6


    12 ounces gluten-free fettuccine (like Tinkyada)
    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 milk
    2 tablespoons all-purpose flour (King Arthur gluten-free flour)
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 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.

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