Creamy Fettuccine With Brussels Sprouts & Mushrooms

• 12 ounces fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups mixed mushrooms sliced, such as cremini, oyster and/or shiitake
• 4 cups brussels sprouts sliced
• 1 tablespoon minced garlic
• 2 tablespoons sherry vinegar
• 2 cups skim milk
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup shredded asiago cheese finely, plus more for garnish
• 2 roasted red bell pepper sliced

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 mushrooms release their liquid, 8 to 10 minutes.
3. Add garlic and roasted bell pepper and cook, stirring, until fragrant, about 1 minute.
4. Add sherry vinegar, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, (10 seconds) Whisk milk and flour in a bowl; .add to the skillet with salt and pepper.
5. 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

fettuccine, extravirgin olive oil, mixed mushrooms, brussels sprouts, garlic, sherry vinegar, milk, flour, salt, freshly ground pepper, cheese, red bell pepper

Taken from www.yummly.com/recipe/Creamy-Fettuccine-With-Brussels-Sprouts-_-Mushrooms-1654690 (may not work)