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!
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.
31 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms
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.
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.
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.