Recipe by Liana Werner-Gray

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Vegan Edamame & Mung Bean Fettuccine Alfredo
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Rating: 0
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Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 2 minutes
Servings
(or six as a side dish)
Ingredients
  • 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 1 or 2 tbsp Nutiva buttery coconut oil
  • 2 tsp crushed garlic (approx. 1-2 garlic cloves)
  • 1 shallot thinly sliced
  • 4 mushrooms sliced
  • 3/4 cup peas (or broccoli, beans, asparagus)
  • 1/4 cup vegan parmesan
  • 1/4 cup vegan cream cheese
  • Handful of fresh parsley diced for garnish
  • Alfredo sauce (Gluten Free)
  • 3 cups chopped cauliflower (1 small whole head cauliflower)
  • 1 cup Sproud vegan pea drink
  • 1 cup vegetable broth
  • 1/4 cup Braggs nutritional yeast
  • 1 tbsp lemon juice (about 1/2 a lemon)
  • 1 tbsp olive oil
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 Black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp rosemary
Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 2 minutes
Servings
(or six as a side dish)
Ingredients
  • 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 1 or 2 tbsp Nutiva buttery coconut oil
  • 2 tsp crushed garlic (approx. 1-2 garlic cloves)
  • 1 shallot thinly sliced
  • 4 mushrooms sliced
  • 3/4 cup peas (or broccoli, beans, asparagus)
  • 1/4 cup vegan parmesan
  • 1/4 cup vegan cream cheese
  • Handful of fresh parsley diced for garnish
  • Alfredo sauce (Gluten Free)
  • 3 cups chopped cauliflower (1 small whole head cauliflower)
  • 1 cup Sproud vegan pea drink
  • 1 cup vegetable broth
  • 1/4 cup Braggs nutritional yeast
  • 1 tbsp lemon juice (about 1/2 a lemon)
  • 1 tbsp olive oil
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 Black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp rosemary
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a pot of water in saucepan to boil, add cauliflower florets and cook for 10 minutes or until cauliflower is soft. Drain and add to a blender.
  2. While the cauliflower is cooking, in medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
  3. Add the mushrooms and cook for 3 minutes and set aside while you blend the Alfredo sauce.
  4. In blender, combine cauliflower, and remaining alfredo sauce ingredients. Blend on high until creamy and smooth. Pour it into the garlic, onion and mushroom saucepan and stir until well combined on medium heat.
  5. Add peas, cream cheese and vegan parmesan and set aside.
  6. Cook the pasta as per box directions. Drain and then add to the Alfredo sauce until it’s well covered.
  7. Serve with parmesan cheese and fresh parsley.
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