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Creamy Vegetable Fettuccine

  • 12 oz. whole wheat fettuccine
  • 1 Tbsp extra virgin olive oil
  • 4 cups mushrooms, sliced
  • 4 cups brussel sprouts, sliced
  • 1 Tbsp garlic, minced
  • 2 Tbsp sherry vinegar
  • 2 cups milk
  • 2 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup of finely shredded asiago cheese (plus a little more for garnish)
  1. Cook pasta until tender, 8-10 minutes. Drain, return to the pot and set aside.
  2. Meanwhile, heat oil in a large skillet over medium-heat. Add mushrooms and brussel sprouts and cook stirring often about 8-10 minutes.
  3. Add garlic and cook, stirring for about 1 minute.
  4. Add vinegar scraping up any brown bits; bring to a boil and cook, stirring, until the liquid is almost evaporated (should only take 10-15 seconds).
  5. 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.
  6. Stir in asiago cheese until melted.
  7. Add the sauce to the pasta; gently toss. Serve with more cheese if desired.
Published: Monday, August 22nd, 2011 by Kelly
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