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
Ingredients:
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.)
