Vegan Edamame & Mung Bean Fettuccine Alfredo
Servings Prep Time
4(or six as a side dish) 10minutes
Cook Time Passive Time
13minutes 2minutes
Servings Prep Time
4(or six as a side dish) 10minutes
Cook Time Passive Time
13minutes 2minutes
Ingredients
  • 1box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 1 or 2tbsp Nutiva buttery coconut oil
  • 2tsp crushed garlic(approx. 1-2 garlic cloves)
  • 1 shallot thinly sliced
  • 4 mushrooms sliced
  • 3/4cup peas(or broccoli, beans, asparagus)
  • 1/4cup vegan parmesan
  • 1/4 cup vegan cream cheese
  • Handful of fresh parsleydiced for garnish
  • Alfredo sauce (Gluten Free)
  • 3cups chopped cauliflower(1 small whole head cauliflower)
  • 1cup Sproud vegan pea drink
  • 1cup vegetable broth
  • 1/4cup Braggs nutritional yeast
  • 1tbsp lemon juice(about 1/2 a lemon)
  • 1tbsp olive oil
  • 1/4tsp thyme
  • 1/4tsp oregano
  • 1/2 tsp sea salt
  • 1/4 Black pepper
  • 1/4tsp white pepper
  • 1/4tsp rosemary
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.