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!
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.
33 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms
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.
I didn't care for this. The brussel sprouts ended up bitter and the sherry just intensified the bitterness.
Sauteed small pieces of chicken with the mushrooms to add a little meat to the recipe. Even my picky eater finished it without coaxing!
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.