Whole Grain Spaghetti with Brussels Sprouts and Mushrooms Recipe by Monte

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Ingredients

blade to slice the Brussels sprouts you can even cut that time down. The mushrooms, cheese, onions and garlic are
1 pound whole-grain or whole wheat
spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed,
halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini,
button or shiitake, cleaned and
chopped
Freshly
ground black pepper
1
cup creme fraiche, at room temperature (about 8 ounces)
2
tablespoons fresh lemon juice (from 1/2 large lemon)
1/2
cup slivered almonds, toasted*
Cook's
Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake
in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool
completely before using. (I used my toaster oven and this photo shows the results: Perfect!
1. In
a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts,
onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook,

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