Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (228 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

33 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

Used only brussel sprouts and 2% milk

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.

So Good!
wonderful base

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!

easy, healthy
my 15 year old ate 3 bowls - added panchetta first

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!

Not for me

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.

Fettuccine Brussels sprouts
Simple Pasta Dish with a Punch!

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.

Light and Creamy Brussels Sprouts and Pasta

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