Fettucine with Mushrooms and Brussel Sprouts

Creamy pasta sauces are usually a definite no-no in a low fat diet but this fabulous recipe is well worth the little indulgence plus if you make some judicious substitutes you can alter the calorie count lower is needed. Simply use the sherry vinegar instead of the sherry and change the Talegio to a low fat or reduced calorie cheese that has meting qualities.

Using whole wheat fettucine (or any other pasta shape) adds fibre over the standard types and the nutritional benefits of the sprouts and mushrooms make this recipe a terrific main course.

Details

Preparation time: 30 minutes
Cooking Time: none
Serves: 6 people
Energy: 385 calories per serving

Requirements

Mixing bowl

Ingredients

12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups mixed mushrooms
4 cups Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry or 2 tablespoons sherry vinegar
2 cups semi-skilled milk
2 tablespoons flour
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup finely shredded Talegio (or similar) cheese, plus more for garnish

Directions

Slice the mushrooms

Thinly slice the brussel sprouts

Cook the pasta in a large pan of salted boiling water until al dente

Drain and set aside

Heat the oil in a large frying pan on a medium heat

Add the brussel sprouts and mushrooms and cook for 8-10 minutes, stir often

Add the minced garlic and continue to cook, stirring, for 1 minute

Add sherry (or vinegar) to deglaze the pan

Bring pan to boil and cook, stirring, until the liquid has almost evaporated (a few seconds with vinegar, a minute or more for sherry)

Whisk the flour and milk in a bowl

Add to the frying pan

Add salt and pepper

Cook for a further 2-3 minutes, stirring, until the sauce has thickened and is bubbling

Add the cheese and stir until melted

Add the sauce to the pasta and gently toss

Serve with additional cheese

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