Creamy Fettuccine with Brussels Sprouts & Mushrooms

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Brussels sprouts

  Raw

  4 cup or 352g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Red wine vinegar

  8 tbsp or 119g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Cook the fettuccine according to package directions.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and Brussels sprouts, stirring often, until mushrooms release their liquid, about 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add red wine vinegar to the skillet, scraping up any brown bits, and bring to a boil. Cook until almost evaporated, about 10 seconds.
4. Whisk milk and flour in a bowl; add to the skillet with salt and pepper to taste. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Parmesan until melted. Add the sauce to the pasta, gently toss, and serve.