INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
1 cup x mushrooms, sliced
3 sprigs thyme, chopped
3 garlic cloves, chopped
1 small- medium cauliflower, cut into florets
2 cups x vegetable stock
salt and pepper
1/3 cup raw cashew nuts soaked in ½cup x Clover Nolac milk overnight
¼ cup nutritional yeast
350g fettuccine, cook according to manufacturer’s instructions
Method
Heat a medium saucepan with the oil. Add the onion, half the mushrooms and thyme and fry for about 7minutes or 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.
CLOVER INGREDIENTS USED IN THIS RECIPE
