Recipes
Creamy Fettuccine with Brussels Sprouts & Mushrooms
- Dinner
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
Ingredients
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12 ounces whole-wheat fettuccine
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1 tablespoon extra-virgin olive oil
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4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
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4 cups thinly sliced Brussels sprouts
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1 tablespoon minced garlic
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1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
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2 cups low-fat milk
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2 tablespoons all-purpose flour
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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1 cup finely shredded Asiago cheese, plus more for garnish
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