Creamy Fettuccine with Brussels Sprouts & Mushrooms | Cooking In the Cave

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil water in a pot and add a little olive oil and salt to prevent pasta from sticking.

Add fettuccine to the boiling water and cook for about 8 to 10 minutes until a little over al dente.

In a hot skillet, add a teaspoon of garlic and cook for about 45 seconds to a minute until fragrant.

Add sliced mushrooms and blanched brussels sprouts (about 1 cup) to the skillet and cook for 3 to 4 minutes until liquid from mushrooms is released.

Deglaze the pan with sherry wine and let it reduce until most of the liquid is gone.

Season the mixture with a little salt and pepper.

Add flour to the skillet to create a roux, mixing it with the oil and vegetables.

Incorporate milk into the roux and bring to temperature until it starts to thicken.

Add the cooked fettuccine to the skillet and toss to combine, ensuring everything is heated through.

Add cheese to the pasta and toss until melted and creamy.

Plate the fettuccine, swirling the noodles for a good portion, and top with the vegetable mixture.

Garnish with additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens