Creamy Fettuccini With Brussels Sprouts & Mushrooms |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from Eating Well Magazine, October 2009 Ingredients:
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 |
Directions:
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.
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