1boxExplore Cuisine Edamame & Mung Bean Fettuccine
1 or 2tbspNutiva buttery coconut oil
2tspcrushed garlic(approx. 1-2 garlic cloves)
1shallot thinly sliced
3/4cuppeas(or broccoli, beans, asparagus)
1/4 cupvegan cream cheese
Handful of fresh parsleydiced for garnish
Alfredo sauce (Gluten Free)
3cupschopped cauliflower(1 small whole head cauliflower)
1cupSproud vegan pea drink
1/4cupBraggs nutritional yeast
1tbsplemon juice(about 1/2 a lemon)
1/2 tspsea salt
1/4 Black pepper
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.
While the cauliflower is cooking, in medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
Add the mushrooms and cook for 3 minutes and set aside while you blend the Alfredo sauce.
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.
Add peas, cream cheese and vegan parmesan and set aside.
Cook the pasta as per box directions. Drain and then add to the Alfredo sauce until it’s well covered.