Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 77
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 43
- Sodium
- 841
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*
Directions
- *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
- In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
- Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.