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Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms


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  • 1 lb bag frozen cauliflower
  • 4 cups water (use less if your cauliflower is small)
  • 4-6 cloves garlic, minced
  • 1 to 2 teaspoon dried basil
  • 1/2 to 2 teaspoon dried oregano
  • pinch cayenne pepper
  • salt to taste
  • freshly ground black pepper
  • 1 pinch nutmeg
  • 1 1/2 tablespoon nutritional yeast
  • 2 large Portabella mushrooms, sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 1/8 cup veggy broth
  • salt to taste
  • 1 pound fettuccine
  • 1 lb frozen broccoli



Step 1

Sauce: Using the lesser amounts of each seasoning, place the cauliflower and next 8 ingredients into a large saucepan and cook, covered, until the cauliflower is very soft. When it’s completely tender, use a blender to puree the cauliflower and water to a smooth sauce. Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer uncovered and thicken while you prepare the mushrooms and pasta.

Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the 2 cloves garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. . When the mushrooms get juicy, add the broth and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.

Pasta: cook. Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.

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