Creamy Fettuccine With Brussels Sprouts & Mushrooms
By: HGourmet_Foodie
Published: Wednesday, October 13, 2010 - 3:42pm

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

1 Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside. 2 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. 3 Add garlic and roasted bell pepper and cook, stirring, until fragrant, about 1 minute. 4 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. 5 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