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photo Creamy Fettuccine with Brussels Sprouts and Mushrooms Recipe | Say Mmm

Creamy Fettuccine with Brussels Sprouts and Mushrooms

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut
6 Servings - 30 min -
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Servings:6  | Calories:405 | Total Fat:11g  | Chol:24mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 5g
25 %
Total Carb 60g
20 %
Fiber 9g
36 %
Sugars 2g
Cholesterol 24mg
8 %
Sodium 381mg
16 %
Protein 16g
32 %
49% Fettuccine
20% Others combined
20% Shredded Asiago cheese
8% Milk
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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
1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish

Directions : View recipe directions on
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