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Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (183 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 Recipe

30 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

02/27/2010
Anonymous

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!

Comments
12/30/2009
Anonymous

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!

Comments
12/13/2009
Anonymous

I add shrimp to it and it's fantastic!!!! Love this meal. The sherry just makes it divine!

Comments
12/02/2009
Anonymous

Very good, nice and creamy. I would make this again. No bitter taste from the brussels.

Comments
09/11/2009
Anonymous

This recipe came out delicious.

I would suggest adding a little more salt (or just salt to taste), and A LOT more pepper both while cooking and as a garnish. I probably used 3 tsp freshly ground black pepper while cooking, plus 1/2 tsp powdered white pepper.

Also added 1 tsp dried basil and 1/2 tsp dried oregano while cooking.

We had to use a wok to hold the enormous volume of the veggies, so the cooking time was a bit longer.

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