Creamy Fettuccine with Brussels Sprouts and Mushrooms

This Creamy Fettuccine with Brussels Sprouts and Mushrooms is a creamy, rich and filling dish for everyone. This dish is also quick and easy to throw together for a weeknight dinner. You can use presliced mushrooms to cut prep time. Serve with a tossed salad.

Active Time: 30 minutes
Total Time: 30 minutes

(Make 6 serves)

Amount Per Serving (about 1 1/3 cups each): 385 Calories, 19 g. Protein, 55 g. Carbohydrates, 10 g. Dietary Fiber, 10 g. fat ( 4 g. sat , 2 g. mono ), 22 mg. Cholesterol, 438 mg. Sodium, 467 mg. Potassium
Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

Ingredients

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

Preparation:

• Cook pasta in large-size pot of boiling water until tender, 8-10 min. Drain, return to pot and set aside.
• Meanwhile, in large-size skillet over medium heat, heat oil, add mushrooms and Brussels sprouts, cook, stirring often, about 8-10 min, until mushrooms release their liquid.
• Add garlic and cook, stirring, about 1 min, until fragrant.
• Add sherry (or vinegar), scraping up any brown bits, bring to a boil and cook, stirring, about 10 seconds (if using vinegar) or about 1 min (if using sherry) ,until almost evaporated.
• Whisk milk and flour in bowl, add to skillet with salt and pepper. Cook, stirring, about 2 min, until sauce bubbles and thickens.
• Stir in Asiago until melted.
• Add sauce to pasta, gently toss. Serve with more cheese, if desired.
• Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Source : EatingWell

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