Creamy Fettuccine with Brussels Sprouts & Mushrooms

This was easy to make and delicious. I think it needs extra cheese and black pepper though.

Fairly bland, but save-able! I recommend using fresh brussels sprouts and maybe just roast them in the oven with salt and pepper (and a bit of oil or cooking spray). Serve on the side or toss in at the end. I tripled the garlic after tasting it at the end. Also, if you can spare the calories, I added about 3TB butter (which only adds ~50 cals per serving). Also, this makes a LOT! It was enough for 8 dinners for me.

This recipe was easy and straight forward to make. I made it exactly how the recipe stated. You could smell the sherry and it complimented the Asiago cheese nicely. I thinly sliced the Brussels sprouts in the food processor. It may have been too thin. I used baby Bella mushrooms which were fine. I did add left over chicken (because my husband won’t think of eating a meal without meat! Ha!). It was good and nicely paired with my Hushkeeper Pinot Gris. It wasn’t outstanding. It is similar to several other pastas with white sauce I make, so I will likely keep some elements and merge them with other recipes. Thanks Eating Well!

This recipe was easy and straight forward to make. I made it exactly how the recipe stated. You could smell the sherry and it complimented the Asiago cheese nicely. I thinly sliced the Brussels sprouts in the food processor. It may have been too thin. I used baby Bella mushrooms which were fine. I did add left over chicken (because my husband won’t think of eating a meal without meat! Ha!). It was good and nicely paired with my Hushkeeper Pinot Gris. It wasn’t outstanding. It is similar to several other pastas with white sauce I make, so I will likely keep some elements and merge them with other recipes. Thanks Eating Well!

Trying to follow the DASH diet. I adapted this to a one pot InstantPot meal. A delicious, hearty meatless meal. I used a 3 quart model and made half the recipe. First, I put the EVOO in the pot on Sauté. Prepped the sproutsand mushrooms and put them in the pot, stirring occasionally while they reduced in volume. Then added the garlic and sherry. I didn’t have regular milk so I used Almond milk. Since I was putting the noodles in dry, I kept the liquid at 2 cups. I added the pasta and made sure it was submerged. Canceled the sauté feature and Put the lid on and adjusted the vent to steam. Pressed manual ( or pressure Cook) to half the pasta time. When the time was up. I quick released and added the flour, salt and pepper and pressed cancel, then sauté. I let it get slightly thick, then added the cheese. Excellent.

Trying to follow the DASH diet. I adapted this to a one pot InstantPot meal. A delicious, hearty meatless meal. I used a 3 quart model and made half the recipe. First, I put the EVOO in the pot on Sauté. Prepped the sprouts and mushrooms and put them in the pot, stirring occasionally while they reduced in volume. Then added the garlic and sherry. I didn’t have regular milk so I used Almond milk. Since I was putting the noodles in dry, I kept the liquid at 2 cups. I added the pasta and made sure it was submerged. Canceled the sauté feature and Put the lid on and adjusted the vent to steam. Pressed manual ( or pressure Cook) to half the pasta time. When the time was up. I quick released and added the flour, salt and pepper and pressed cancel, then sauté. I let it get slightly thick, then added the cheese. Excellent.

This had absolutely no flavor. Very disappointed.

Not for me. The sauce wasn't like actual pasta sauce. More like this gummy texture. I followed this recipe exactly. Pretty disappointing

I combined this recipe with a few additional veggies and a vegan version of the sauce. Was soooo great, that I had to share! Follow EW's instructions with the veggies, except halve the amount of mushrooms and brussels and add one small chopped yellow squash and one chopped red pepper. Make the following sauce in a separate saucepan, then combine everything at the end. Top with a few shakes of nutritional yeast and a dash of hot sauce, and you have a delicious dairy-free dish! Creamy garlic sauce: In saucepan, saute 6 cloves minced garlic with one small chopped shallot in 2 tbsp olive oil, until softened. Season with s&p. In small bowl, whisk 3 tbsp. flour with 1/2 c. veg broth. Add the flour mixture to the garlic and shallots and whisk away. Immediately add 2 cups unsweetened almond milk, whisking as you pour. Simmer on low heat until the sauce thickens, around 8 minutes. Add to the cooked pasta and veggies. YUM.

Used fresh homemade pasta, soooo good (and it's easier than you might think). Halved the recipe, used 10 oz sliced baby Bella's, which is about twice as much as the recipe calls for. For 2c sliced brusprouts, you only need about 4-5 med-large sprouts, this would have been nice to know before I went shopping :-/ Easy/quick recipe but don't overestimate your multitasking skills. Prep/measure and set out everything first (while the pasta is cooking or before), and save a bit of pasta water in case your sauce thickens too much. Agree with other reviewers, great base recipe that can be changed up to suit your tastes or what's on hand.

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. Pros: Easy to adjust, great flavor

Sauce was odd My sauce turned out weird and separated. Sauce was bland too, even though I added onion, some other herbs, and extra garlic. Smelled great but didn't translate into flavor. Pros: low cal Cons: bland

creamy, healthy, delish This dish was a hit with my whole entire family ages 5-37. Pros: tasty,healthy Cons: time consuming.

A new favorite I made it just like the recipe said and I LOVE it. It's just as good reheated the next day. The flavors are balanced. It's easy to make. My boyfriend enjoys it as a side to chicken. Nothing wrong with this dish at all. Pros: delicious, easy Cons: not a one

Very filling! This turned out really well with a few modifications. I used white wine instead of the sherry, but I couldn't taste the wine by the end anyway. It got really thick after I added the pasta so I ended up using about 1 1/2 cups pasta water to make it a little saucier. I also added some thyme, hot sauce and a lot more salt and pepper. I used a mix of portabello, white button, and baby shiitake and the texture and flavor were perfect. My husband, who hates cabbage and brussels sprouts, even ate a whole bowl. Pros: good way to sneak in some green veg Cons: prep time

Not so good I made this the way the recipe says... just tasted like brussel sprouts and sherry, the mushrooms were lost and so was the pasta. I threw out the leftovers Pros: Nice and Creamy Cons: Tast like sherry and brussel sprouts.

Not so goodI made this the way the recipe says... just tasted like brussel sprouts and sherry, the mushrooms were lost and so was the pasta. I threw out the leftoversPros: Nice and CreamyCons: Tast like sherry and brussel sprouts.

Added lots more pepper and a little more salt. Used freshly grated Parmesan instead, since it was in my fridge, and omitted the brussel sprouts. Just lots of mushrooms for me and it was super yummy. Thanks for a quick, great recipe!

This was absolutely delicious ! The sauce was rich and very filling. It almost reminded me of an Alfredo sauce. I like the combination of mushrooms and Brussels sprouts. The only thing I did different was double the garlic.

This was absolutely delicious ! The sauce was rich and very filling. It almost reminded me of an Alfredo sauce. I like the combination of mushrooms and Brussels sprouts. The only thing I did different was double the garlic.

I didn't care for this. The brussel sprouts ended up bitter and the sherry just intensified the bitterness.

I'm on WW so I wanted to alter this to suit what I have in my cupboard and I wanted a substantial dinner out of it so I would not snack later. Here is what I used: 4 oz of whole wheat linguine, an olive oil mister to lightly coat the veggies before sauteing, fresh grated nutmeg and black pepper for the seasoning (nutmeg loves Brussels and mushrooms), apple cider vinegar to deglaze the pan, low fat milk and zero-fat sour cream to make the sauce creamy, and 1/4 oz. of finely grated pecorino over the top to taste. I am now addicted.

I sprinkled the flour over the veggies and cooked for about 2 minutes before adding sherry and milk to avoid raw flour taste or clumping. Mixed opinions from our kids, but we thought it was very good.

I sprinkled the flour over the veggies and cooked for about 2 minutes before adding sherry and milk to avoid raw flour taste or clumping. Mixed opinions from our kids, but we thought it was very good.

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