Creamy Fettuccini With Brussels Sprouts & Mushrooms

• 12 ounces whole wheat fettuccine
• 1 tablespoon extra virgin olive oil
• 4 cups mushrooms, sliced
• 4 cups Brussels sprouts, finely sliced
• 1 tablespoon garlic, minced
• 1/2 cup dry sherry, or, 2 T sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup asiago cheese, shredded

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.

whole wheat fettuccine, extra virgin olive oil, mushrooms, brussels sprouts, garlic, sherry, lowfat milk, flour, salt, pepper, asiago cheese

Taken from www.food.com/recipe/creamy-fettuccini-with-brussels-sprouts-mushrooms-394772 (may not work)