"Cheesy" Mung Bean Fettuccine with Cauliflower Alfredo
Total Time: 35 minutes
Serves: 4
Ingredients:
- 1 box Explore Cuisine Organic Edamame & Mung Bean Fettuccine cooked
- 1 to 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. crushed garlic
- 1 shallot thinly sliced
- 4 mushrooms sliced
- 3/4 cup peas broccoli or asparagus
- 1/4 cup vegan parmesan
- 1/4 cup vegan cream cheese
- Handful fresh parsley diced
Alfredo sauce
- 3 cups chopped cauliflower
- 1 cup pea milk
- 1 cup vegetable broth
- 1/4 cup Braggs Premium Nutritional Yeast Seasoning
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/2 tsp. real salt
- 1/4 tsp. black pepper
- 1/4 tsp. white pepper
- 1/4 tsp. rosemary
Instructions:
- In a saucepan over high heat, boil cauliflower florets in water until soft, about 10 minutes. Drain.
- In a medium saucepan over medium heat, sauté garlic and shallot in coconut oil until fragrant and golden. Stir in mushrooms and cook for 3 minutes.
- Meanwhile, in a blender, combine boiled cauliflower and remaining Alfredo sauce ingredients. Blend on high until creamy and smooth. Add sauce to the saucepan.
- Stir in peas (or broccoli/asparagus), vegan cream cheese, vegan parmesan, and cooked fettuccine. Mix well.
- Serve topped with a sprinkle of vegan parmesan and fresh parsley.
