Home Recipe Dinner Recipes Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

creamy mushroom fettuccine
  • (12 oz.) whole-wheat fettuccine
  • (1 Tbsp.) extra-virgin olive oil
  • (4 cups) mixed mushrooms, sliced (cremini, oyster and/or shiitake)
  • (4 cups) Brussels sprouts, thinly sliced
  • (1 Tbsp.) garlic, minced
  • (1/2 cup) dry sherry (or 2 Tbsp. sherry vinegar)
  • (2 cups) low-fat milk
  • (2 Tbsp.) all-purpose flour
  • (1/2 tsp.) salt
  • (1/2 tsp.) freshly ground pepper
  • (1 cup) finely shredded Asiago cheese, plus more for garnish

Creamy Mushroom Fettuccine

Whole-wheat fettuccine with mixed mushrooms and Brussels sprouts in a creamy, cheesy pan sauce.

Preparation Time
About 5 minutes
Cook Time
About 25 minutes


  1. 1Fill a large pot with 3 quarts water and place over High heat. When boiling, add pasta and cook 8-10 minutes. Drain and set aside in pot.
  2. 2Place a large skillet over medium heat. Add oil. When hot, add mushrooms and Brussels sprouts.
  3. 3Cook 8-10 minutes, stirring frequently. Stir in garlic, cook another minute. Add sherry, stir up brown bits and bring to a boil.
  4. 4Meanwhile, combine milk and flour in a small bowl. Add to pan. Add salt and pepper, cook 2 minutes, stirring. Add asiago cheese, pour over pasta, toss and serve.

Nutritional Information

Serving Size: 1 1/3 cups

Amount Per Serving:
  • Calories 385
  • Total Fat 10 g
  • Total Carbohydrate 56 g
  • Protein 19 g
  • Cholesterol 22 mg
  • Sodium 438 mg
  • Fiber 10 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.