Fettuccine Al-fake-O

When I eat pasta, I eat pasta. I mean "bad for you pasta." Cream sauce- yes. Bacon- yes, please. White, not whole wheat pasta- pile it, baby.

Last weekend, I was playing NYC tour guide to my out-of-town relatives and brought my family to Alfredo of Rome- the "birthplace" of fettuccine Alfredo. Craving it since then, I set out for a new "lightened up" recipe. This recipe let me have my pasta and cream sauce without killing my calorie count or arteries.Enjoy! I did! 

Ingredients

• About 3 cups of cooked pasta (I used angel hair)
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mushrooms
• 2 cups thinly sliced Brussels sprouts
• 3 cloves garlic
• 1/2 cup dry sherry
• 2 cups non-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Parmesan or Asiago cheese, plus more for garnish
• Chopped plum tomato. fresh basil and scallions for garnish

Preparation

1. Cook pasta in a large pot of boiling salted 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, about 8 to 10 minutes. 
3. Add garlic and cook, stirring, until fragrant, about 1 minute. 
4. Add sherry  to deglaze the pan, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
5. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2-5 minutes. 
6. Stir in cheese until melted;gently toss. 
7. Serve with more cheese, if desired, and top with scallions, basil and tomatoes.

Adapted from: http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html