Mushroom Brussels Sprouts Alfredo

Mushroom_Brussels_Alfredo (4)

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.

Brussels Sprouts Beauty

Brussels Sprouts Beauty

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.

Saute sprouts and mushrooms with white wine

Saute sprouts and mushrooms with white wine

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.

Add in the milk, then the cheese

Add in the milk, then the cheese


9 thoughts on “Mushroom Brussels Sprouts Alfredo

    • Ooh, in chicken soup? That sounds amazing. And so perfect for the awful cold soggy “can you believe Spring is tomorrow?” weather here in Brooklyn. Need to try NOW.

    • I just had some frozen roasted chicken in the fridge added some chicken stock and kale and simmered. I added the brussels sprouts toward the end so they would stay tender crisp. I have been eating soup with brussels sprouts all winter. My husband asks if I am getting sick of them yet but I am not.

    • It amazes me that a vegetable I only recently “discovered” (I held onto my 5 year old fear of Brussels Sprouts for a very long time) has become such a large part of my diet. I seek out the first crops in the early fall and hang onto them as long as I can throughout the winter. Once, sometimes twice a week. I don’t think I could ever get tired of them. Thanks for the soup tip! I’m really hoping I won’t have time to make soon (hoping for real Spring) but will certainly keep in mind for the next round of crisp days!

  1. Pingback: Roasted Brussels Sprouts with Apples « Brooklyn Locavore

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