Creamy fettuccine with brussels sprouts & mushrooms
recipe
Creamy fettuccine with brussels sprouts & mushrooms
No commentsIngredients
- 340g whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 280g sliced mixed mushrooms, such as cremini, oyster and/or shiitake
- 380g thinly sliced Brussels sprouts
- 1 tablespoon minced garlic
- 120ml dry sherry, or 2 tablespoons sherry vinegar
- 480ml low-fat milk
- 2 tablespoons plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 230g finely shredded Asiago cheese, plus more for garnish
Serves:
6
Preparation:
30
Total Time:
30min
Directions
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- Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. 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 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. 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 minute (if using sherry).
- 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. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
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