Fettuccine with Creamy Brussels Sprouts & Mushroom Sauce
Enjoy this comforting, autumn-inspired pasta dish that combines fettuccine with a creamy Brussels sprouts and mushroom sauce. Serve alongside a fresh tossed salad for a perfectly balanced meal.
Cook whole-wheat fettuccine in a large pot of boiling water until tender, about 8 to 10 minutes.
2
Drain the pasta, return it to the pot, and set aside.
3
Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat.
4
Add sliced mixed mushrooms and thinly sliced Brussels sprouts, and cook, stirring often, until the mushrooms release their liquid, about 8 to 10 minutes.
5
Add minced garlic and cook, stirring, until fragrant, about 1 minute.
6
Add dry sherry, scraping up any brown bits, bringing it to a boil, and cook, stirring, until almost evaporated, about 1 minute.
7
In a separate bowl, whisk low-fat milk and all-purpose flour, then add the mixture to the skillet along with salt and pepper.
8
Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
9
Stir in finely shredded Asiago cheese until melted.
10
Add the sauce to the cooked fettuccine and gently toss.
11
Serve with additional Asiago cheese for garnishing, if desired.