Creamy Fettuccine with Brussels Sprouts & Mushrooms

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.

Stir in mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, about 9 minutes.

Stir in garlic and cook, until fragrant, about 1 minute.

Stir in sherry (or vinegar), scraping up any brown bits, bring to a boil and cook, stirring often, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).

Add milk and flour in a bowl, whisk until combined, add to the skillet with salt and pepper.

Cook, stirring, until the sauce bubbles and thickens, 1 to 3 minutes.

Stir in Asiago until melted.

Toss pasta with sauce gently.

Serve with more cheese, if needed.