Linguine with Brussels Sprouts, Mushrooms & Garlic Basil Alfredo
Locavores and vegetarians rejoice! This rich pasta plate is a great opportunity to eat locally in the fall Wisconsin climate, since the Brussels sprouts, garlic, mushrooms, pasta, butter, cream, wine and cheese are all available from Wisconsin farmers and producers at this time of year. One bite and you will be immediately planning your next opportunity to make this dish.
|1 lb||Brussels sprouts, trimmed and halved |
|2 T||canola oil |
|8 ||large garlic cloves, peeled and trimmed |
|1 ||large red bell pepper, seeded and cut into thin strips |
|1⁄2 lb||mushrooms, sliced (approximately 2 cups) |
|1⁄4 c||fresh basil, chopped or 2 teaspoons dried basil |
|1 lb||dry linguini |
|4 T||butter |
|3 T||unbleached white flour |
|1⁄2 c||heavy cream |
|1 c||dry white wine |
|1⁄4 t||salt |
|1 c||parmesan cheese, finely grated (4oz.) |
Steam Brussels sprouts about 6-8 minutes or until tender. Set aside. Cook pasta al dente, about 8-10 minutes. In a skillet, heat oil over medium and sauté mushrooms, garlic, and red peppers and basil (if using dried) 3-4 minutes or until tender. Set aside. Over medium heat melt butter in a heavy saucepan, whisk in flour and cook until just bubbly. Slowly whisk in cream and white wine. Continue briskly whisking about 5 minutes or until mixture thickens. Sprinkle in Parmesan cheese and salt stirring until all the cheese is melted. Do not allow to boil or cook. Remove from heat; fresh basil can be added at the last minute. Layer linguine, Brussels sprouts and mushroom sauté mixture on a platter. Pour Parmesan basil mixture over top. Lightly toss with tongs to incorporate. Garnish with fresh basil and serve.
Pair with a large green salad, garlic bread, and white wine.