Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (199 votes)

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.

"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

31 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

Sauce was odd

My sauce turned out weird and separated. Sauce was bland too, even though I added onion, some other herbs, and extra garlic. Smelled great but didn't translate into flavor.

low cal
Comments (1)


Michelle_373 wrote 46 weeks 3 days ago

Your sauce "broke." Probably

Your sauce "broke." Probably from too high of a temperature.

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

lots of great flavour
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!

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

Tastey, easy,
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.

Healthy, Creative, Different

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