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
Real Estate Market Info
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
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