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.
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
I sprinkled the flour over the veggies and cooked for about 2 minutes before adding sherry and milk to avoid raw flour taste or clumping. Mixed opinions from our kids, but we thought it was very good.
Delicious. Will definitely make this again. My husband who is not crazy about brussels sprouts enjoyed this as well.
I love brussel sprouts and this recipe is great. I added chicken sausage to increase the protein. Made it last night, and am making it again tonight so I have leftovers to eat before a long training run tomorrow!
Quick, easy and very tasty! I would also recommend more salt and pepper to taste. Its very creamy despite the fact that it isn't made with heavy cream or too much cheese. Def a crowd pleaser!