Creamy Fettuccine With Brussels Sprouts & Mushrooms

Creamy Fettuccine with Brussels Sprouts & Mushrooms is a rich yet wholesome pasta dish that combines tender fettuccine noodles with sautéed mushrooms and roasted Brussels sprouts in a light, creamy sauce. Packed with fiber, vitamins, and earthy flavors, this comforting meal offers a perfect balance of indulgence and nutrition — ideal for a cozy lunch or dinner.

Ingredients

• 2 Cups 1% Milk 2 Tbsp All-Purpose Flour
• 12 Oz Whole-wheat Fettuccine (About ¾ Of A 1-lb Box)
• 4 Cups Mixed Mushrooms, Sliced (E.g., Cremini, Shiitake) & 1 Tbsp Olive Oil
• 4 Cups Brussels Sprouts, Thinly Sliced (About 10 Oz), ½ Tsp Salt & Black Pepper
• ½ Cup Dry Sherry (Or 2 Tbsp Sherry Vinegar + ⅓ Cup Water)
• 1 Cup Grated Asiago Or Parmesan Cheese (About 3 Oz)

Directions

1. Prep & Mix: Boil Whole-wheat Fettuccine 8–10 Min Until Al Dente. Reserve ½ Cup Pasta Water, Drain, And Set Aside.
2. Sauté Vegetables: Heat Oil In Skillet Over Medium. Add Mushrooms & Brussels Sprouts; Cook 8–10 Min, Stirring, Until Soft & Reduced. Add Garlic; Cook 1 Min More.
3. Deglaze: Add Sherry (Or Vinegar + Water), Scrape Pan, And Cook 2 Min Until Reduced By Half.
4. Make Sauce: Whisk Flour Into Milk; Pour Into Skillet. Simmer 3–5 Min, Stirring, Until Slightly Thickened. Stir In Salt And Pepper.
5. Combine & Serve: Add Pasta; Toss With Sauce. Off Heat, Stir In Cheese. Loosen With Pasta Water If Needed. Serve ~1⅓ Cups (6 Servings). Garnish If Desired.