Creamy Fettuccini with Brussels Sprouts and Mushrooms

By December 7, 2011Uncategorized

12 ounces whole-wheat fettuccine

1 tablespoon extra-virgin olive oil

4 cups sliced mixed mushrooms

1 lb thinly sliced Brussels sprouts

1 tablespoon minced garlic

1/2 cup dry sherry, or 2 tablespoons sherry vinegar

2 cups low-fat milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup finely shredded Asiago cheese,

plus more for garnish

Cook pasta in a pot of boiling water until tender, 8-10 min. Drain, return to the pot and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8-10 minutes. Add garlic and cook, stirring, until fragrant, about 1 min. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 min (if using sherry). Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until sauce bubbles and thickens, about 2 min. Stir in Asiago until melted. Add sauce to the pasta; toss. Serve with more cheese, if desired. From EatingWell, Sept/Oct 2009.


Author Terra

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