Creamy Fettuccini With Brussels Sprouts & Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces whole wheat fettuccine
• 1 tablespoon extra virgin olive oil
• 4 cups mushrooms, sliced
• 4 cups brussels sprouts, finely sliced
• 1 tablespoon garlic, minced
• 1/2 cup dry sherry, or, 2 t sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup asiago cheese, shredded

Recipe

• 1 cook pasta until tender, 8-10 minutes. drain & return to pot.
• 2 meanwhile, heat oil in a large skillet over medium heat. add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. add garlic and cook, stirring until fragrant, about 1 minute. add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
• 3 whisk milk and flour in a bowl; add to the skillet with salt and pepper. cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
• 4 stir in asiago until melted. toss the pasta and the sauce. serve with more cheese, if desired.