I only had brussel sprouts and 2% milk (no mushrooms were used). I also used Trader Joe's brand, red wine vinegar since I had on hand, and it turned out really great! Even my husband (the chef of the family) loved it. I used more salt than I usually would like, but this was a hit. I also did not use all-purpose flour, which would have thickened the sauce, but it turned out great anyway. Definitely a weekday dinner and leftovers idea.
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
Great base. I added more garlic, pepper and salt. Included some fresh rosemary. I used the parmesan cheese I already had rather than buy Santiago. I never would've thought to use Brussels sprouts and mushrooms but I have to say it was a delicious combo and a delicious meal. I served it with grilled lemon rosemary asparagus. Yummy!
i browned pancetta first then started the recipe - omitted adding salt due to this. used baby portabella mushrooms instead. use 1/4 cup broth to help cook the sprouts. i cannot explain why is soooo good. amazing flavor!
The mushrooms and Brussels sprouts did not taste good together for me. Couldn't do it. Turned out nice, but didn't like the flavor.
I pretty much followed the recipe to a T, very simple to make, very fast and very tasty if you love brussels sprouts. I used low fat milk and the sauce was perfectly light and creamy with a hint of sherry. This recipe will be a base for future experiments in the kitchen as it would be easy to change up the vegetables or switch up the pasta.