Step 1

Preheat oven to 400°F. Line a sheet pan with parchment paper or grease with nonstick spray.

Step 2

Toss the broccoli, asparagus, mushrooms and leeks with the olive oil and salt and pepper. Spread into an even layer on the sheet pan and roast until fork tender, stirring a few times as needed, 25-30 minutes.

Step 3

Meanwhile, bring a pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving 1 cup of pasta water.

Step 4

While the pasta is cooking, melt the butter in a large skillet. Add the heavy cream and half of the cheese and stir until smooth. Season with salt and pepper to taste.

Step 5

Add the drained pasta and toss until coated in the sauce. If the sauce is too thick, add some pasta a little at a time until it loosens up.

Step 6

Add the roasted vegetables and remaining cheese and toss until combined.

Step 7

Serve immediately.