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Lactose Free Cauliflower Fettuccini

Heat a medium saucepan with the oil. Add the onion, half the mushrooms and thyme and fry for about 7minutes until soft and fragrant. Add the garlic, cauliflower and vegetable stock and allow to simmer covered for 10-15 minutes ...

INGREDIENTS

2tbs x Olive Oil Blend of Seed Oils and Extra Virgin Olive Oil

1 x small onion, chopped

1cup x mushrooms, sliced

3 x sprigs thyme, chopped

3 x garlic cloves, chopped

1 x small- medium cauliflower, cut into florets

2cups x vegetable stock

salt and pepper

1/3cup x raw cashew nuts soaked in ½ cup Clover Nolac milk soaked overnight

¼cup x nutritional yeast

350g x fettuccine, cook according to manufacturer’s instructions

Method

  1. Heat a medium saucepan with the oil. Add the onion, half the mushrooms and thyme and fry for about 7minutes 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
  2. 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.
  3. 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.

CLOVER INGREDIENTS USED IN THIS RECIPE