Creamy Fettuccine with Brussels Sprouts & Mushrooms Recipe | Samsung Food App
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time.
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Ingredients
- 12 ounces whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
- 4 cups thinly sliced Brussels sprouts
- 1 tablespoon minced garlic
- 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
- 2 cups low-fat milk
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup finely shredded Asiago cheese, plus more for garnish
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