Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, about 1 1/3 cups eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, about 1 1/3 cups each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 1/3 cups each
Yield:
6 servings, about 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounceswhole-wheat fettuccine1tablespoonextra-virgin olive oil4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake4cupsthinly sliced Brussels sprouts1tablespoonminced garlic1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar2cupslow-fat milk2tablespoonsall-purpose flour½teaspoonsalt½teaspoonfreshly ground pepper1 cup finely shredded Asiago cheese, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat fettuccine
1tablespoonextra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4cupsthinly sliced Brussels sprouts
1tablespoonminced garlic
1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
2cupslow-fat milk
2tablespoonsall-purpose flour
½teaspoonsalt
½teaspoonfreshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish
DirectionsCook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.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).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.TipsIngredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.Originally appeared: EatingWell Magazine, September/October 2009; updated September 2022
Directions
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.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).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.TipsIngredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
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).
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.
Tips
Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.
Originally appeared: EatingWell Magazine, September/October 2009; updated September 2022
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Nutrition Facts(per serving)384Calories10gFat56gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
