Creamy Fettuccine with Brussels Sprouts & Mushrooms

From EatingWell: September/October 2009

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

READER'S COMMENT:

"Made this last night for dinner and couldn't wait to have it for lunch today! I'd also recommend lots more black pepper. Also, usually when I cook with mushrooms, I add a few dried mushrooms to the pan to really give it a strong mushroom...

Creamy Fettuccine with Brussels Sprouts & Mushrooms Recipe

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25 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

11/15/2012

Anonymous

Recommends this recipe

Loved it!

I loved this recipe, I used white wine I had to finish instead of sherry and it turned out great I could really taste the flavour, it had a good sauce. I also used parm instead of asiago. I might add more mushrooms or a variety next time I just had normal white ones on hand

Pros: lots of great flavour

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11/12/2012

Anonymous

Recommends this recipe

So healthy and good!!

Made this for myself and my boyfriend and we both loved it!! big serving for 400 calories =) didn't use mushrooms and was still great. will definitely make this again!

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10/03/2012

Anonymous

Recommends this recipe

Used Boxed Noodle Mix for FAST Cooking

I used boxed Alfredo Mix. First, cooked mushrooms in butter/olive oil in skillet. Used a steamer bag of mini Brussel Sprouts (microwaved). Cooked Noodle mix according to box directions and with the last 5minutes, added mushroms drained and 1/2 bag of sprouts. SO fast, easy and good! Didn't use sherry and used parmesian cheese and fresh pepper to finish

Pros: Tastey, easy,

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04/10/2012

Anonymous

Recommends this recipe

Great! Healthy! Needs MORE SEASONING

This is a great fun recipe however, in my opinion, it needs several changes. Here are my recommendations. Lightly Glaze/caramelize the brussels sprouts with butter first. Sautee Mushrooms w/ olive oil as directed. Flour is not necessary to add to the milk. The amount of cheese thickens it so much that I had to add MORE milk to thin it. I would use Parmigiano reggiano cheese instead of asiago. This is a great recipe with potential but there is not any depth to the flavor. I followed one of the reviewers advice and added oregano and basil which helped. I also added a touch of nutmeg, white pepper, and red pepper flakes along with more salt and pepper than recipe calls for. I haven't figured out the correct spices to add but maybe someone else will and can post it. :-) Thanks for the recipe! ps, would be good over fresh gnocchi to separate the texture of the pasta from the mushrooms.

Pros: Healthy, Creative, Different

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