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Lactose free Cauliflower Fettuccine

Lactose free Cauliflower Fettuccine

Lactose free Cauliflower Fettuccine

Recipe By Abbigail Damon

2 Tbsp olive oil
1 small onion, chopped
1 cup mushrooms, sliced
3 sprigs thyme, chopped
3 garlic cloves, chopped
1 small- medium cauliflower, cut into florets
2 cups vegetable stock
Salt and pepper
1/3 cup raw cashew nuts soaked in ½ cup Clover Nolac milk soaked overnight
¼ cup nutritional yeast
350g fettuccine, cook according to manufacturer’s instructions


Heat a medium saucepan with the oil. Add the onion,  half the mushrooms and thyme and fry for about 7 minutes until soft and fragrant. Add the garlic, cauliflower and vegetable stock and allow to simmer covered for 10-15 minutes until the cauliflower is tender. Season to taste
Add the soaked cashews, cooked cauliflower and nutritional yeast to a blender and blend until smooth. Adjust seasoning. In another saucepan fry up the remaining mushrooms.
In a large bowl combine the sauce and the cooked pasta and adjust the seasoning. Serve with the fried mushrooms and some steamed broccoli florets.

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