Creamy Fettuccine With Brussels Sprouts & Mushrooms


12 ounces fettuccine
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
1 tablespoon minced garlic
2 tablespoons sherry vinegar
2 cups skim milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup finely shredded Asiago cheese, plus more for garnish
2 roasted red bell pepper (sliced)


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


1.0 servings


Wednesday, October 13, 2010 - 3:42pm


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