Creamy Fettuccine with Mushrooms

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.