Wednesday, September 10, 2014

Whole Wheat Fettuccine With Shiitakes and Brussels Sprouts

Have you guys checked out the latest issue of Epicurious Italy?  I picked it up at the airport when we were on our way to Mexico a couple weeks ago, and haven't been able to put it down.  Food & recipe magazines are my weakness.  Gossip mags are so not my thing, but put a good food magazine in front of my face and I am so all over that.  The latest issue of Epicurious Italy is so, so good.  It's dedicated to only Italian recipes that are broken down by the different regions of Italy.  

Normally the recipes that I post on here are my own, but this one was just too good not to share with you.  You all know that I'm a lover of all things pasta, but as I've said before, I often prefer lighter pasta dishes to heaver, sauce laden versions.  This recipe just had my name written all over it; it's light + fresh with tender brussels sprout leaves, and earthy shiitake mushrooms flavored with fresh aromatic herbs.  I did add a little bit of lemon to this dish, as I thought the citrus flavors really brightened up the sauce.  And speaking of that "sauce", it's nothing more than  pasta water mixed with a little Parmesan cheese.  Does it get much simpler than that?!?

Hope you enjoy! 


3 tbsp olive oil, divided
2 cups brussels sprouts leaves
Kosher salt
Freshly ground pepper
2 tbsp unsalted butter
8 oz shiitake mushrooms, stems removed & caps sliced
1 small shallot, finely chopped
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
12 oz whole wheat fettuccine noodles
3 oz Parmesan cheese, grated {about 3/4 cup} plus more for garnishing
1 tsp fresh lemon juice
1 tsp lemon zest


Heat 2 tbsp olive oil in a skillet over medium high heat.  Add brussels sprout leaves, season with salt & pepper, and cook, stirring occasionally until just tender, about 4 minutes.  Transfer to a plate lined with paper towels.

Heat butter and remaining 1 tbsp olive oil in same skillet over medium high heat.  Add mushrooms, season with salt & pepper, and cook, tossing often until tender, about 5 minutes.  Add shallot and cook until softened, about 2 more minutes.  Next, toss in oregano, thyme, and brussels sprout leaves.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente.  Drain, reserving 1 cup cooking liquid and set aside.

Next, add noodles, 1/2 cup of the cooking liquid, lemon juice, lemon zest and the Parmesan cheese to the skillet.  Cook on low heat, tossing and adding more liquid as needed, until sauce coats the pasta, about 2 minutes.  Taste, and add salt & pepper to suit your taste preference.

Divide pasta evenly among plates, top with more Parmesan for garnish and serve immediately.

Thanks so much for reading! xx


  1. I pretty much wait for any recipe you post because I know it's going to be amazing!! I've never made brussel sprouts myself, but they make they don't sound too hard to make!

    1. Awwww you are too sweet! You should give this recipe a try! :)

  2. Yummmm! Thanks for sharing!



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