Fettuccine with Mushrooms and Brussels Sprouts

Fettuccine with Mushrooms and Brussels Sprouts

Ingredients

  • Salt

  • 3 tablespoons olive oil

  • ¼ pound Brussels sprouts, separated into leaves

  • Ground black pepper

  • 12 ounces portabella mushrooms, trimmed and sliced

  • 1 medium shallot, finely diced

  • 2 medium garlic cloves, minced

  • 1 tablespoon chopped fresh thyme leaves

  • 4 tablespoons butter

  • 2 teaspoons lemon juice, plus extra if necessary.

  • ½ cup chicken (or vegetable) broth

  • 1 pound fresh fettuccini

  • ½ cup Reggiano Parmigiano, plus extra for sprinkling

Instructions

  1. Heat a large pot of generously salted water to boil over medium-high heat.

  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.

  3. Add Brussels sprouts leaves. Without shaking the pan, cook until spotty brown on one side, a couple of minutes. Shaking pan, lightly season Brussels sprouts with salt and pepper and continue to cook until bright green and tender-crisp, a minute or so longer.

  4. Turn the Brussels sprouts onto a plate and set aside. (Can be prepared a couple of hours in advance.)

  5. Return skillet to burner and heat remaining 2 tablespoons of oil.

  6. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 4 to 5 minutes.

  7. Add shallots, garlic, and thyme; continue to sauté until fragrant, a minute or so longer.

  8. Add butter, lemon juice, and broth; simmer until reduced to an emulsified sauce. (Can be made a couple hours in advance.)

  9. When ready to serve, add pasta to boiling water; return to boil and cook, stirring frequently, until tender, 2 to 3 minutes. Reserving a cup of cooking liquid, drain pasta and return to pot.

  10. Add mushroom mixture; toss to coat.

  11. Add Brussels sprouts and ½ cup of cheese; toss to coat again

  12. Adjust seasonings, including pasta water to moisten, extra lemon juice, and salt and pepper.

  13. Serve with an additional sprinkling of cheese.

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