Creamy Fettuccine PT30M https://img4.recipesrun.com/201907/2019/1030/ec/5/533228/300x200x90.jpg Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad. 6 servings Ingredients: 1 cup finely shredded Asiago cheese, plus more for garnish ½ tsp. freshly ground pepper ½ tsp. salt 2 tbsp. all-purpose flour 2 cups low-fat milk ½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar 1 tbsp. minced garlic 4 cups thinly sliced Brussels sprouts 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake 1 tbsp. extra-virgin olive oil 12 oz. whole-wheat fettuccine