This dish was a hit with my whole entire family ages 5-37.
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.
31 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms
I just made this for dinner tonight. I am weight watchers and l 1/3 cups is 10 points. Wonderful, scumptuouis recipe...I really felt like I was cheating:) The sauce was creamy and light and flavorful. A winner!!!
We enjoyed this dish a lot, although adding some extra colorful vegetables made it better. Those veggies were red bell pepper & halved grape tomatoes. They added nice color & added to the delicious flavors.
I made it just like the recipe said and I LOVE it. It's just as good reheated the next day. The flavors are balanced. It's easy to make. My boyfriend enjoys it as a side to chicken. Nothing wrong with this dish at all.
I liked this, but I was expecting awesome. I make most of my meals from this website and this is the 1st one that I thought it was just ok. I did use white wine, replaced a cup of milk with a cup of light cream, and I used Parm/Romano cheese instead of Astiago. I think I would have liked it with just mushrooms. All in all I think it was good..maybe less cheese.