Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions, 8–10 minutes, until al dente. Reserve ¼ cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced cremini mushrooms and sauté for about 5 minutes until softened and golden.

Add 2 minced garlic cloves to the skillet and stir for 1 minute.

Pour in ½ cup of white wine, scraping the bottom of the pan for 2 minutes to deglaze.

Add 2 tablespoons of unsalted butter until melted, then sprinkle 2 tablespoons of all-purpose flour, stirring for about 2 minutes until a paste forms.

Gradually whisk in 1 cup of vegetable broth and 1 cup of skim milk. Simmer for 3–4 minutes until thickened.

Reduce heat to low and stir in ½ cup of grated Parmesan cheese, cooking for 1 additional minute until melted.

Toss in the cooked fettuccine and mix gently to coat. Add reserved pasta water to adjust consistency if needed.

Plate the fettuccine Alfredo and garnish with fresh herbs like thyme and oregano.