"Simple healthy and creamy"
Cauliflower Mushroom Fettuccine
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 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.