Creamy Fettuccine with Brussels Sprouts & Mushrooms

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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
  • ½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar
  • 2 cups low-fat milk
    Thru 02/11
  • 2 tablespoons all-purpose flour
    Gold Medal Flour All-Purpose
    Thru 02/11
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup finely shredded Asiago cheese, plus more for garnish


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  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 Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
  • Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 384 calories; 10 g fat(4 g sat); 10 g fiber; 56 g carbohydrates; 18 g protein; 82 mcg folate; 21 mg cholesterol; 8 g sugars; 0 g added sugars; 812 IU vitamin A; 45 mg vitamin C; 288 mg calcium; 3 mg iron; 431 mg sodium; 597 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Calcium (29% dv), Folate (20% dv)
  • Carbohydrate Servings: 3½
  • Exchanges: 3 starch, 1 vegetable, 1 high fat meat, ½ fat