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Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (193 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.



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

31 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

03/31/2012
creamy, healthy, delish

This dish was a hit with my whole entire family ages 5-37.

tasty,healthy
Comments
02/05/2012
Anonymous

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!!!

Comments
01/15/2012
Anonymous
Adding extra veggies made it even better

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.

Dielicious!
Comments
12/06/2011
A new favorite

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.

delicious, easy
Comments
12/05/2011
Anonymous
This was just good..:/

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.

Easy to make
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