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.
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.
32 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms
This dish was a hit with my whole entire family ages 5-37.
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.