We love using fiber-rich Cholesterade® to fight bad cholesterol, and it works even better when paired with healthy eating. That’s why we’re sharing delicious, tried-and-true recipes like this one!
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and pre-sliced mushrooms cook quickly and cling to the pasta in this version of pasta primavera. Serve with a tossed salad for a heart-healthy, high-fiber, diabetic-appropriate meal from EatingWell website. Only 30 minutes prep time.
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- 1 tablespoon extra-virgin olive oil
- 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
- 4 cups thinly sliced Brussels sprouts
- 1 tablespoon minced garlic
- ½ cup dry sherry (not the higher-sodium “cooking” sherry) or 2 tablespoons sherry vinegar
- 2 cups low-fat milk
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup finely shredded Asiago cheese, plus more for garnish
- Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
- Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.