Creamy Fettuccine With Brussels Sprouts & Mushrooms

Photo: HGourmet_Foodie

Ingredients

12 ounces fettuccine

1 tablespoon extra-virgin olive oil

4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake

4 cups sliced Brussels sprouts

1 tablespoon minced garlic

2 tablespoons sherry vinegar

2 cups skim 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

2 roasted red bell pepper (sliced)

Preparation

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 roasted bell pepper and cook, stirring, until fragrant, about 1 minute.

Add sherry vinegar, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, (10 seconds) 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