Creamy Fettucine with brussel sprouts and mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Fettucine with brussel sprouts and mushrooms calories by ingredient
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Number of Servings: 6


    * 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.

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Member Ratings For This Recipe

  • Lovely dish. This was originally published in Eating Well, Sept/Oct 2009
    - 8/27/10

    Was this review helpful?   yes  No
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