Creamy Fettuccini With Brussels Sprouts Mushrooms Food
CREAMY FETTUCCINI WITH BRUSSELS SPROUTS & MUSHROOMS
Make and share this Creamy Fettuccini With Brussels Sprouts & Mushrooms recipe from Food.com.
Provided by TattooedMamaof2
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta until tender, 8-10 minutes. Drain & return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
- 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. Toss the pasta and the sauce. Serve with more cheese, if desired.
Nutrition Facts : Calories 376.3, Fat 4.3, SaturatedFat 1.1, Cholesterol 4.1, Sodium 252.7, Carbohydrate 57.3, Fiber 2, Sugar 6.7, Protein 14.3
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
FETTUCCINE WITH BRUSSELS SPROUTS
To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute brussels sprouts and onion in butter until tender. Add garlic; cook 1 minute longer. Drain fettuccine; add to the skillet and toss to coat. Sprinkle with cheese and walnuts.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 8g fiber), Protein 22g protein.
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- 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.
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