Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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