8 ounces small penne pasta
4 ounces sliced crimini mushrooms
6 tablespoons butter, divided
½ pint heavy cream
1 cup grated Parmesan cheese
1 8-ounce package Melissa’s Roasted Brussels Sprouts
Garlic salt and freshly ground black pepper, to taste
Bring a large saucepan to a boil and cook pasta according to package directions; drain. While water is coming to a boil, slice each of the packages Brussels sprouts in half.
In a 9-inch saute pan, saute mushrooms in 2 tablespoons of the butter; set aside.
Melt butter in a medium saucepan. Slowly add cream, cheese, and seasonings; stirring until cheese is melted. Stir in mushrooms and Brussels Sprouts. Fold in cooked penne. Serve immediately.
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