Trisha Yearwood’s Fettuccine Alfredo with Veggies | Trisha’s Southern Kitchen | Food Network

Trisha gets in her daily veggies with a fresh pasta dish that’s packed with mushrooms, Brussels sprouts and green onions!
Subscribe to #discoveryplus to stream more of Trisha’s #SouthernKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Dn4VmV
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fettuccine Alfredo with Veggies
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 servings

Ingredients

Kosher salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded
4 scallions, chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, thinly sliced
1 cup oat milk
Torn fresh basil, to garnish

Directions

Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.

Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#FettuccineAlfredoWithVeggies #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork

Trisha Yearwood’s Fettuccine Alfredo with Veggies | Trisha’s Southern Kitchen | Food Network

Read More