For a filling and tasty family feed, look no further than this Creamy fettuccine recipe. Loaded with crispy Brussels sprouts and bread crumbs, it’s bound to be a hit.
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Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the bread and half the Brussels sprouts on lined tray. Drizzle with butter and season with salt. Toss to coat. Bake, turning occasionally, for 8-10 mins or until the Brussels sprouts are lightly browned and the bread is crisp and golden. Set aside to cool slightly.
Meanwhile, in a large saucepan of boiling water, cook the pasta following packet directions or until al dente, adding remaining Brussels sprouts for the last 1 min of cooking. Drain the pasta mixture and return to the pan.
Add the cream mixture to the pasta mixture in the pan and toss until combined. Divide the pasta mixture among serving bowls. Top with the bread mixture. Season. Sprinkle with lemon zest to serve.
Serve with finely grated parmesan and finely chopped chives.
For a filling and tasty family feed, look no further than this Creamy fettuccine recipe. Loaded with crispy Brussels sprouts and bread crumbs, it’s bound to be a hit.
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the bread and half the Brussels sprouts on lined tray. Drizzle with butter and season with salt. Toss to coat. Bake, turning occasionally, for 8-10 mins or until the Brussels sprouts are lightly browned and the bread is crisp and golden. Set aside to cool slightly.
Meanwhile, in a large saucepan of boiling water, cook the pasta following packet directions or until al dente, adding remaining Brussels sprouts for the last 1 min of cooking. Drain the pasta mixture and return to the pan.
Add the cream mixture to the pasta mixture in the pan and toss until combined. Divide the pasta mixture among serving bowls. Top with the bread mixture. Season. Sprinkle with lemon zest to serve.