Fettuccine No-Fredo with Broccoli and Portabellas Recipe

Real Estate Agent with Fairfax Realty

Healthy And Lite Alternative To The Traditional

Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms
Try it with your favorite blend of spices and let me know your results.

1 large head organic cauliflower, chopped into small pieces (Muse less if your cauliflower is small, more for extra-large cauliflowers)
4-6 cloves garlic, minced
2-3 t dried basil
1 T dried oregano
pinch cayenne pepper
freshly ground black pepper
1 pinch nutmeg
1/4 C nutritional yeast (This is a specific culinary yeast that mimics cheese flavors)
2 large Portabella mushrooms, sliced fairly thick
2 cloves garlic, minced
1/4 cup wine Dry White is best
1 pound organic whole wheat fettuccine (preferably good quality imported from Italy)
1 head organic broccoli, cut into florets
1/3 C chopped organic parsley for a garnish

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Sauce: Using the lesser amounts of each seasoning, place the cauliflower and next 8 ingredients into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it’s completely tender, use a blender to puree the cauliflower and water to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.) Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer uncovered and thicken while you prepare the mushrooms and pasta.
Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the 2 cloves garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.


This tasty and healthy Recipe to replace the High Fat & High Calorie Fettuccine Alfredo 
is brought to you courtesy of Dave Martin Realty Group, your Northern Virginia residential real estate experts.

If you're considering selling or buying a house in the Northern Virginia metro area, we'd love an opportunity to earn your business, provide you an outstanding experience, and demonstrate to you that:
"Help From The Best Agent Makes All The Difference."


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Comments (4)

Jeremy K. Frost
Keller Williams Realty - Dripping Springs, TX
Associate Broker, ABR,CNE,CRS,ePro,PSA,RENE,SRS

Thank you for sharing this with us. Have a great rest of the weekend!

Dec 30, 2018 08:14 AM
Francine Viola
Coldwell Banker Evergreen Olympic Realty, Olympia WA - Olympia, WA
REALTOR®, In Tune with your Real Estate Needs

This is a good healthy choice especially at this time of year with New Year resolutions!

Dec 30, 2018 08:46 AM
John Pusa
Berkshire Hathaway Home Services Crest - Glendale, CA
Your All Time Realtor With Exceptional Service

Dave Martin (703) 585-4687 thanks for the delicious Fettuccine No-Fredo with Broccoli and Portabellas recipe.

Dec 30, 2018 06:43 PM