Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (208 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.

"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

32 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.

Comments (1)


Anonymous wrote 3 years 32 weeks ago

Sounds great and

Sounds great and healthy...
going to try tonight


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.


I'm on WW so I wanted to alter this to suit what I have in my cupboard and I wanted a substantial dinner out of it so I would not snack later. Here is what I used: 4 oz of whole wheat linguine, an olive oil mister to lightly coat the veggies before sauteing, fresh grated nutmeg and black pepper for the seasoning (nutmeg loves Brussels and mushrooms), apple cider vinegar to deglaze the pan, low fat milk and zero-fat sour cream to make the sauce creamy, and 1/4 oz. of finely grated pecorino over the top to taste. I am now addicted.


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