Cauliflower Mushroom Fettuccine
(2)
"Simple healthy and creamy"
-- @plantpowernutritionandfitness
Recipe

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe

  • 1 pound chickpea fettuccine, cooked according to package directions
  • 1/ 4 cup vegetable stock
  • 1/ 2 onion, finely diced
  • 3 cloves garlic, peeled and minced
  • 1/ 2 head cauliflower, chopped into florets
  • 2 cups thinly sliced mushrooms
  • 3/ 4 cup almond milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lime juice
  • 1/ 2 teaspoon salt
  • 1/ 4 teaspoon black pepper
  • 1 tablespoon thyme

Method

  • Step 1

    Steam cauliflower in a double boiler until fork tender and set aside.

  • Step 2

    In a pan heat the vegetable stock as an oil substitute. Sauté the onion and garlic on a medium/high heat for 5 minutes or until fragrant.

  • Step 3

    In a high speed blender add the cauliflower, nutritional yeast, onion, garlic, lime juice, almond milk, and salt and pepper. Blend until smooth.

  • Step 4

    In a pan cook the sliced mushroom on a medium heat then reduce the heat to medium/low and add in the sauce mixture and fettuccine and combine well until heated through.

  • Step 5

    Top with thyme and serve.