I know what you’re thinking. Your read the title and automatically interpret one word–FATTENING. Well you’re wrong. There isn’t an ounce of cream in the stuff. Cheese, yes, but not an overwhelming amount. Mostly healthy veggies, milk and a dash of Parmesan. I made this recipe as part of my “let’s make Brussels Sprouts a feature food” project. Over the last few years I’ve come to love the bright green crunchy morsels and am sick of them cast off as a side dish. Grilled hanger steak WITH Brussels sprouts. Striped bass GARNISHED with shaved Brussels Sprouts. Brussels sprouts are forever the sidekick. Always a bridesmaid, never the bride. RoCCA was one of the first restaurants I saw that featured an appetizer that was purely Brussels sprouts. I was intrigued and inspired. If they can do it, why can’t I? I resolved myself to creating a dish that would finally put Brussels Sprouts in the spotlight.
Fettuccine Alfredo is one of my guilty dishes. I love the stuff, but let’s be honest, a full plate and you’re just begging for a heart attack. I’ve made so many other dishes that substitute milk for cream in ultra rich dishes and hardly notice the difference.A sauce of milk and cheese, thickened with a bit of flour added a bit of creaminess to the crunchy sprouts and earthy mushrooms, bringing the dish together. To make the dish extra fancy and absolutely perfect, I went ahead and served it over homemade fettuccine.
Creamy Brussels Sprouts & Mushroom Pasta (Serves 6)
- 12oz bag whole wheat fettuccine (or homemade pasta)
- 2 tsp olive oil
- 4 c Brussels sprouts, thinly sliced
- 2 c mixed mushrooms (I went with shiitake and cremini), coarsely chopped
- pinch of sea salt
- fresh ground black pepper
- 1/3 c dry white wine
- 1 1/2 c milk
- 1 tbsp flour
- 1/2 c Parmesan
Cook pasta in a large pot of boiling water until al dente (8-10 minutes for dried pasta, 2-5 minutes for fresh pasta). Set aside.
In a medium skillet heat olive oil over medium high heat. Add Brussels sprouts and saute until bright green. Add mushrooms and continue cooking until sprouts have softened slightly but still have some crunch, about 5 minutes. Season with salt and pepper. Add wine and cook until liquid has almost evaporated. Reduce heat.
In a small bowl whisk milk and flour until smooth. Add milk mixture to skillet and slowly bring to a gentle boil. The sauce should start to thicken. Remove from heat and stir in Parmesan cheese. Season with additional salt and pepper if needed. Serve immediately over pasta.
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