Brussels spaghetti

Despite having a CSA Patrick and I aren't always the best at eating seasonal meals in season. Today's pasta dish features Brussels sprouts and, even though there's a small delay between when we eat a meal and when it gets posted, this was made quite recently. So you may read through this recipe and think "um how can they be eating this while it's summer?!" but it's worth a try. Maybe you'll save it for the fall but it's a great dish and we recommend it whenever! Read below for the recipe.

EatingWell's Creamy Fettucine with Brussels and Mushrooms
Serves 6
Ingredients
12 oz whole-wheat fettuccine
1 tbsp extra-virgin olive oil
4 c sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 c thinly sliced Brussels sprouts
1 tbsp minced garlic
1/2 c dry sherry
2 c low-fat milk
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1 c finely shredded Asiago cheese, plus more for garnish

Directions
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside. 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, 1 minute. 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 Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.