Creamy Fettuccine with Mushrooms
Here is a healthy Creamy Fettuccine with Mushrooms and Sliced Brussels sprouts that is so easy to cooks quickly.The whole wheat pasta is the secret to a healthy pasta.
Tip: Look for pre-sliced mushrooms to cut prep time.
- Serving size: about 1⅓ cups has 384 calories per serving and 431 mg sodium
12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, cremini, oyster or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
½ cup dry sherry, or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
½ teaspoon freshly ground pepper
1 cup finely shredded Parmigiano Reggiano cheese, plus more for garnish
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
Heat the 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 for 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).
Whisk milk and flour in a bowl; add to the skillet with pepper. Cook by stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Parmigiano until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.