At the time of filming, vaccinated Aramark and Mercer Dining staff were not required to wear masks.

Impress your friends and family with a pasta dish that doesn’t take much time but packs a lot of flavor. In our latest “Cooking in the Cave” video, Mercer Dining Food Services Director Jarvis Napier and Executive Chef Jimmy Brown demonstrate how to make creamy fettuccine with Brussels sprouts and mushrooms.

With caramelized vegetables and whole-wheat pasta, this rich and creamy fettuccine is definitely one you’ll want to write home about. Don’t forgot the cheese at the end … the more, the better. Follow the full recipe below, and get cooking! Bon appétit!

Creamy Fettuccine with Brussels Sprouts and Mushrooms

Makes six 1 1/3 cup servings
Note: Our chefs made a smaller batch for the video.


  • 12 ounces whole-wheat fettuccine

  • 1 tablespoon extra-virgin olive oil

  • 4 cups sliced mushrooms

  • 4 cups sliced Brussels sprouts

  • 1 tablespoon minced garlic

  • ½ cup dry sherry

  • 2 cups milk

  • 2 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 cup finely shredded Asiago cheese


  • Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add sherry (or vinegar), scraping up any brown bits. Bring to a boil and cook, stirring, until almost evaporated, 10 seconds if using vinegar or about 1 minute if using sherry.
  • Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Incorporate the vegetables. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Add the pasta and gently toss. Stir in Asiago until melted. Serve with more cheese, if desired.



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