Fettuccine with Creamy Brussels Sprouts & Mushroom Sauce

Ingredients

• ½ teaspoon freshly ground pepper
• 1 tablespoon minced garlic
• 12 ounces whole-wheat fettuccine
• 4 cups thinly sliced Brussels sprouts
• 1/2 cup dry sherry
• 2 cups low-fat milk
• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup finely shredded Asiago cheese, plus more for garnish
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake