Creamy Fettuccine PT30M https://img4.recipesrun.com/201907/2019/1030/ec/5/533228/300x200x90.jpg Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad. 6 servings Ingredients: 1 cup finely shredded Asiago cheese, plus more for garnish ½ tsp. freshly ground pepper ½ tsp. salt 2 tbsp. all-purpose flour 2 cups low-fat milk ½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar 1 tbsp. minced garlic 4 cups thinly sliced Brussels sprouts 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake 1 tbsp. extra-virgin olive oil 12 oz. whole-wheat fettuccine

Creamy Fettuccine

4.3

( By Ellie )

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

01 Information

Grade easy
Serving 6 servings
Calorie 384 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

- 1 cup finely shredded Asiago cheese, plus more for garnish
- ½ tsp. freshly ground pepper
- ½ tsp. salt
- 2 tbsp. all-purpose flour
- 2 cups low-fat milk
- ½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar
- 1 tbsp. minced garlic
- 4 cups thinly sliced Brussels sprouts
- 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
- 1 tbsp. extra-virgin olive oil
- 12 oz. whole-wheat fettuccine

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03 Method

Step 1

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
Step 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).
Step 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.
Step 4

Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

04 Author

Ellie

1078 Recipes

Creamy Fettuccine

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