Whole Grain Spaghetti With Brussels Sprouts And Mushrooms

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Kosher salt

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

3 cloves garlic, minced

3 teaspoons kosher salt

Freshly ground black pepper

1 cup creme fraiche, at room temperature (about 8 ounces)

1/2 cup vegetable broth

2 tablespoons fresh lemon juice (from 1/2 large lemon)

Zest of 1 large lemon

1/2 cup slivered almonds, toasted*

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