Creamy Fettucine with brussel sprouts and mushrooms

* 12 ounces whole-wheat fettuccine
* 1 tablespoon extra-virgin olive oil
* 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
* 4 cups thinly sliced Brussels sprouts
* 1 tablespoon minced garlic
* 1/2 cup dry sherry (see Note), 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 mozzarella cheese, plus more for garnish

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

Serving Size: 1 1/3 cup

Number of Servings: 6

Recipe submitted by SparkPeople user BABS080809.