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Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (227 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

33 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

09/01/2010

Added lots more pepper and a little more salt. Used freshly grated Parmesan instead, since it was in my fridge, and omitted the brussel sprouts. Just lots of mushrooms for me and it was super yummy. Thanks for a quick, great recipe!

Comments
07/27/2010

This was absolutely delicious ! The sauce was rich and very filling. It almost reminded me of an Alfredo sauce. I like the combination of mushrooms and Brussels sprouts. The only thing I did different was double the garlic.

Comments
06/11/2010

I didn't care for this. The brussel sprouts ended up bitter and the sherry just intensified the bitterness.

Comments (1)

14 comments

Anonymous wrote 4 years 31 weeks ago

Sounds great and

Sounds great and healthy...
going to try tonight

05/04/2010
Anonymous

Sauteed small pieces of chicken with the mushrooms to add a little meat to the recipe. Even my picky eater finished it without coaxing!

Comments
03/23/2010
Anonymous

I made this with broccoli instead of brussels sprouts and used parmesan instead of asiago cheese. I also added chicken. I used more salt and pepper then the recipe. I thought it turned out great.

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