- 8.8 ounces Peperoncino Fettuccine or your favorite brand of fettuccine
- 1 tablespoon neutral oil
- 2 shallots peeled and thinly sliced
- 12 ounces cremini mushrooms trimmed and sliced
- 10 ounces Brussels sprouts trimmed and halved
- 4 tablespoons butter
- 2 tablespoons Calabrian hot honey
- Salt and pepper to taste
Cook the vegetables:
Heat the oil in a wide pot over medium-high heat. Once hot, add the shallot and mushrooms and cook, stirring often, until the mushrooms release their liquid and the liquid evaporates, about 8–10 minutes. Once the mushrooms are golden brown, season with salt and pepper.
Cook the Brussels sprouts:
Prepare the hot honey butter:
Calories: 461kcal | Carbohydrates: 65g | Protein: 14g | Fat: 18g | Sodium: 138mg | Fiber: 6g | Sugar: 14g | Vitamin C: 61mg