Creamy Fettuccini with Brussels Sprouts Mushrooms
Indulge in the rich, velvety flavors of our Creamy Fettuccini with Brussels Sprouts and Mushrooms, a perfect harmony of comfort and sophistication. This luxurious pasta dish features tender fettuccini coated in a garlic-infused Parmesan cream sauce, complemented by golden sautéed Brussels sprouts and earthy mushrooms for a delightful depth of flavor. A splash of lemon juice adds a bright, zesty kick to balance the richness, while a touch of red pepper flakes (optional) delivers a subtle hint of heat. Ready in just 45 minutes, this easy yet elegant recipe is ideal for weeknight dinners or special occasions. Garnish with fresh parsley and extra Parmesan for a finishing touch that’s as beautiful as it is delicious. Perfect for fans of creamy pasta, vegetarian adaptations, and wholesome, seasonal ingredients!
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 10 oz Brussels sprouts
- 8 oz mushrooms (button or cremini, sliced)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 1.5 cups heavy cream
- 0.5 cup chicken or vegetable stock
- 1 cup Parmesan cheese (freshly grated)
- 1 tbsp lemon juice
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Cook the fettuccini pasta according to the package instructions. Reserve 1/2 cup of pasta water and set aside once the pasta is cooked and drained.
Trim the Brussels sprouts, removing the outer leaves if needed, and thinly slice them.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced Brussels sprouts and cook for 5-6 minutes, stirring occasionally, until they are tender and golden. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of butter and the sliced mushrooms. Cook for 5-7 minutes until the mushrooms are golden brown and have released their moisture. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the mushrooms from the skillet and set aside with the Brussels sprouts.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Pour in the heavy cream and chicken or vegetable stock, stirring to combine.
Gradually whisk in the grated Parmesan cheese until it melts and creates a smooth, creamy sauce. Season the sauce with salt, pepper, and red pepper flakes if using.
Add the lemon juice to the sauce and stir. Taste and adjust the seasoning if necessary.
Return the sautéed Brussels sprouts and mushrooms to the skillet, stirring them into the sauce. Let the mixture simmer for 2-3 minutes.
Add the cooked fettuccini to the skillet and toss it in the sauce until well coated. If needed, use the reserved pasta water to thin out the sauce to your desired consistency.
Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 4835 mg | 210% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 14.9 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2745 mg | 211% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
