Cooking After Class: Creamy Fettuccine with Brussels Sprouts & Mushrooms

I thought I would love this Creamy Fettuccine with Brussels Sprouts & Mushrooms but I was slightly underwhelmed. Brussels sprouts and mushrooms are two of my favorite veggies so I had high hopes. That being said, my kids all liked it and had seconds so maybe it’s just me. I did alter the recipe a bit so that could play a part in it as well.

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