Creamy Fettuccini With Brussels Sprouts & Mushrooms

READY IN: 40mins
Recipe by TattooedMamaof2

from Eating Well Magazine, October 2009

Top Review by adopt a greyhound

I used freshly made farfalle and added onion as I didn't have enough mushrooms. Excellent with a salad and french bread.

Ingredients Nutrition

Directions

  1. Cook pasta until tender, 8-10 minutes. Drain & return to pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
  3. 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.
  4. Stir in Asiago until melted. Toss the pasta and the sauce. Serve with more cheese, if desired.

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