2 T canola oil
4 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.
Adapted from Willystreet coop
