FETTUCCINE ALFREDO WITH VEGGIES

Fettuccine Alfredo with Veggies image

Provided by Trisha Yearwood

Time 20m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.