Creamy Fettuccine with Brussels Sprouts & Mushrooms
1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes.
3. Add garlic and roasted bell pepper and cook, stirring, until fragrant, about 1 minute.
4. Add sherry vinegar, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, (10 seconds) Whisk milk and flour in a bowl; .add to the skillet with salt and pepper.