Bring The Outdoors Into Your Kitchen With KitchenAid’s New Evergreen Stand Mixer & Delicious Fettuccine Recipe

KitchenAid is bringing nature to your countertop with their latest Design Series Stand Mixer—Evergreen! Inspired by the deep, lush forests of British Columbia, this stunning appliance in rich forest green is the first of its kind, featuring a true walnut wood bowl and brass accents that make it a work of art as much as a kitchen tool.

With its earthy tones and natural textures, Evergreen adds a touch of the outdoors to your cooking space, sparking creativity with every use. This special edition mixer doesn’t just look good—it invites you to explore new flavors and ingredients inspired by nature. And to celebrate this beautiful release, we’re sharing a recipe that’s as comforting and earthy as the Evergreen mixer itself. —Vita Daily

Fresh Fettuccine with Mushrooms, Greens, and Walnuts

A perfect dish to complement the natural vibes of the Evergreen Stand Mixer, this fresh fettuccine combines rich, earthy flavors from mushrooms, greens, and walnuts. It’s easy to make with your KitchenAid Stand Mixer, using attachments like the Pasta Roller and Fettuccine Cutter.

Ingredients
Pasta:

• 2 1/2 cups all-purpose flour
• 3 large eggs, room temperature
• 2 tsp water
• ¼ tsp salt

Sauce:

• ½ cup chopped walnuts
• 2 Tbsp salted butter
• 2 Tbsp olive oil
• 4 shallots, diced
• 4 cloves garlic, minced
• 1 lb crimini mushrooms, sliced
• ½ cup dry white wine
• 6 cups baby spinach, baby kale, or baby arugula
• ½ cup heavy cream
• Salt and pepper, to taste

Instructions

1. Make the Pasta: Place flour in your KitchenAid Stand Mixer Bowl. Make a well, add eggs, water, and salt. Mix with the Flat Beater until shaggy, then switch to the Dough Hook and knead until smooth. Let the dough rest for 30 minutes.
2. Roll the Dough: Divide and roll each portion using the Pasta Roller Attachment, gradually adjusting thickness until you reach the desired thinness for fettuccine. Use the Fettuccine Cutter Attachment to cut your pasta.
3. Make the Sauce: Toast walnuts in butter, then set aside. Sauté shallots, garlic, and mushrooms in olive oil. Add wine and greens, cover to wilt, then stir in cream.
4. Combine and Serve: Cook pasta in boiling water for 4-6 minutes, then mix with sauce. Top with toasted walnuts and enjoy!

Pro Tip: Try mixing wild mushrooms for extra flavor and skip the cream for a dairy-free option.