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Substitutions/Additions for Creamy Fettuccine with Brussels Sprouts & Mushrooms:
- used 16 oz of fettuccine…that’s how much was in the box so I made the whole thing
- used an 8oz package of white mushrooms and an 8oz package of baby bella mushrooms
- shredded a 16 ounce bag of brussels sprouts
- didn’t have any dry sherry so substituted 2 tablespoons of white wine vinegar
Tips for making Creamy Fettuccine with Brussels Sprouts & Mushrooms:
- Xander’s recommendation…it would be good if you added chicken.
- Keep a little pasta water when you drain the noodles. Use it to thin out the sauce a bit if you’d like.
- Serve with a sourdough bread. Yummy!
- When whisking a few ingredients in a small bowl, use a large measuring cup instead of a bowl and mini whisk. Measure and whisk in the same container 🙂
- Shred you brussels sprouts using a food processor. Just use the slicing blade and in a matter of minutes, they are beautifully shredded. A bit of an investment for a kitchen appliance but this thing does so much! I use it ALL THE TIME and LOVE it!
RECIPE: Creamy Fettuccine with Brussels Sprouts & Mushrooms
Effort: Easy
Time: 30 minutes
Kids Comments: Good…but maybe because it’s real pasta!
Make it Again: Not sure. If I make pasta, I want to love it. This was ok.
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