If you are having a meatless dinner party then this Creamy Fettuccine with Brussels Sprouts and Mushrooms will be adored by all your guests and we have found an organic way to make the underrated Brussels sprouts flavor shine with flavor and taste really good.
This recipe can have the adaptation to add chicken or bacon and will still suit all tastes. Mushrooms are an all round accompaniment that gives this dish a rich flavor make and this an all round delicious meal.
To make Creamy Fettuccine with Brussels Sprouts and Mushrooms, you will need the following ingredients:
In a large pot of boiling water, cook pasta for 8-10 minutes until al dente. Drain from liquid, return to the pot and set aside.
In a large skillet over medium heat, heat oil and add mushrooms and Brussels sprouts. Cook, stirring often, for 8-10 minutes until mushrooms begin to release their juices.
Add garlic and continue cooking and stirring for about 1 minute until fragrant.
Add sherry and scrape up any browned bits from the base of the skillet. Bring to a boil and cook, stirring continuously, for about 10 seconds to 1 minutes until almost evaporated.
In a bowl, add milk, flour, salt and pepper and whisk to combine. Add to the skillet and cook for about 2 minutes until bubbling and slightly thickened.
Add the Asiago and stir until cheese is melted.
Add sauce to the pot of pasta and toss gently to coat.
Serve with more cheese, if you wish!
If you’re looking for a new and delicious pasta dinner recipe then you definitely should try this Creamy Fettuccine with Brussels Sprouts and Mushrooms recipe. Make Brussels sprouts taste better with a magic mushrooms. Let us know how you feel about this mood food and tag #cookmerecipes online for us to hear from you!
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