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Creamy Fettuccine with Brussels Sprouts & Mushrooms

September/October 2009

Your rating: None Average: 4 (188 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

31 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms

09/14/2014
Anonymous
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!

easy
Comments
06/20/2014
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
Comments
02/17/2014
Anonymous
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.

Simple!
Light and Creamy Brussels Sprouts and Pasta
Comments
12/03/2013
Anonymous
Loved this!

We loved this recipe!! So easy and simply. I added chicken sausage. Cooked it separately and added it at the end. I also used more brussels sprouts, mushrooms and pepper than the recipe called for.

Comments
08/12/2013
Fairly quick and tasty pasta

I'm not a huge fans of mushrooms, but I had some baby bellos that I needed to use up, so I made this pasta dish, and I was not disappointed. I used mostly cremini's with a few shitake and some dried porcini, morels and woodears added for extra flavor. I was afraid this wouldn't reheat well, but it wasn't an issue. This dish has a really nice flavor, and is easily adapted to the veggies you have on hand. It can transition easily from summer, fall, winter to spring depending on what veggies you use. While I used asiago, I may try parmigiana next time. I also used linguine instead of fettuccine because I wanted to try an organic sprouted pasta that I saw. While whole wheat pasta sometimes is a little too strong for some recipes, it was very nice in this dish.

Easy to adjust, great flavor
Creamy linguine with Brussels sprouts and mushrooms
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