Tonight, Ted and I dined on a meatless Monday recipe called Creamy Pasta with Brussels Sprouts & Mushrooms. Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. One serving was only 384 calories and when it comes to pasta, we love it and that is not too bad a price to pay for it! This meal was scrumptious!
Serves 6 30 minutes to prepare
- 12 ounces gluten free pasta
- 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
- 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
- 2 cups low-fat milk
- 2 tablespoons all-purpose, gluten free flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup finely shredded Asiago cheese, plus more for garnish
- 1 Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
- 2 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).
- 3 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.
- Serving size: about 1 1/3 cups
- Per serving: 384 calories; 10 g fat(4 g sat); 10 g fiber; 56 g carbohydrates; 18 g protein; 82 mcg folate; 21 mg cholesterol; 8 g sugars; 0 g added sugars; 812 IU vitamin A; 45 mg vitamin C; 288 mg calcium; 3 mg iron; 431 mg sodium; 597 mg potassium