Creamy spaghetti with Brussels sprouts and mushrooms
Originally, I made this dish using wholewheat fettuccine, but as it is hard to find on the high street, I’ve adapted it to use spaghetti. But if you do find some wholewheat fettuccine, give it a try. Whichever pasta shape you use, this dish is a healthy alternative to the usual creamy pasta.
(Serves 4)
Ingredients
350g (12oz) wholewheat spaghetti1 tbsp olive oil200g mixed mushrooms, sliced200g Brussels sprouts, thinly sliced200g mangetout, thinly sliced1 garlic clove, peeled and crushed2 tbsp sherry vinegar or red wine vinegar4 tbsp low-fat crème fraîche50g low-fat mature Cheddar cheese, grated finelyFreshly ground black pepperChopped curly parsley, to serve
Method
Cook the pasta according the packet instructions. Drain, return to the pot and set aside.
Meanwhile, heat the olive oil in a large frying pan set over a medium heat. Add the mushrooms, Brussels sprouts and mangetout and cook, stirring often, for about 8 minutes, by which time the mushrooms will have released their liquid.
Now add the crushed garlic and cook for 1 minute
Add the vinegar, scraping up any tasty bits that have stuck to the pan. Bring to a boil on a high heat, then immediately take the pan off the heat.
Finally, stir in the low-fat crème fraîche, most of the cheese and a good sprinkling of black pepper. Serve straight away, with the remaining cheese on top and with the parsley sprinkled over.
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