25 Min

• 1 lb Fettuccine 
• 6-8 oz, sliced Mushrooms
• 4 cups thinly sliced Brussels Sprouts 
• 1 Tbsp Olive Oil
• 1 Tbsp minced Garlic 
•  2 Tbsp Sherry Vinegar 
• 2 cups Milk 
• 2 Tbsp All-Purpose Flour 
• ½ tsp Sea Salt 
• ½ tsp freshly cracked Black Pepper 
• 1 cup grated Parmesan Cheese, plus more for garnish

Bring medium pot salted water to a boil. 

Heat oil in large skillet over medium heat. Add mushrooms and Brussels sprouts and cook 8 to 10 minutes, stirring often, until mushrooms release their liquid. Add garlic and cook another minute, stirring, until fragrant; add vinegar, scraping up any brown bits; bring to boil and cook, stirring, until almost evaporated.

Once water is boiling, cook pasta, according to package directions. 

Whisk milk and flour in a bowl; add to skillet with sea salt and pepper. Cook 2 minutes, stirring, until sauce bubbles and thickens. Stir in parmesan. Strain pasta and toss in sauce to coat. Serve with more grated cheese, if desired.