Thursday, November 12, 2015

Friday Food: Creamy Fettuccine w/ Brussel Sprouts & Mushrooms

Great base recipe to add any of your favorite protein to.  Check it out from EatWell.

Makes: 6 servings

Active Time: 30 Minutes

Total Time: 30 Minutes

-12 ounces whole-wheat fettuccine
-1 tablespoon extra-virgin olive oil
-4 cups sliced mixed mushrooms
-1 tablespoon minced garlic
-1/2 cup dry sherry, or 2 tablespoons sherry vinegar
-2 cups low-fat milk
-2 tablespoons all-purpose flour
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1 cup finely shredded Asiago cheese

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 mushroom release their liquid, 8 to 10 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).

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.  Stir in Asiago until melted.  Add the sauce to the pasta; gently toss.  Serve with more cheese, if desired.

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