FETTUCCINE NO-FREDO WITH BROCCOLI AND SAUTÉED MUSHROOMS
Steps:
- Sauce: Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast 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 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 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 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 The pureed cauliflower forms a light yet creamy sauce that moistens the pasta and broccoli, while the sautéed mushrooms add chewy texture and earthy flavor. Besides being a great way to sneak a vegetable into a meal, this just tastes good. Try it with your favorite blend of spices and let me know your results.
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Clayton Wright
[email protected]This dish was easy to make and very flavorful. The sauce was creamy and rich, and the broccoli and mushrooms were cooked perfectly. I would definitely make this again.
Merit Nwajohn
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the creamy sauce and the vegetables. I would definitely recommend this recipe.
Peter Baraza
[email protected]This was a great dish! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I would definitely make this again.
With Juel
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The sauce was creamy and flavorful, and the broccoli and mushrooms were cooked perfectly. I would definitely make this again, even with the mushrooms.
MD Bokkor mia
[email protected]This dish was easy to make and very flavorful. The sauce was creamy and rich, and the broccoli and mushrooms were cooked perfectly. I would definitely make this again.
A VILLAN PRODUCTION
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the creamy sauce and the vegetables. I would definitely recommend this recipe.
Nazmul Hossain
[email protected]This was a great recipe! The sauce was easy to make and the dish came together quickly. The broccoli and mushrooms were a nice addition, and the whole family enjoyed it.
KeiyMaster_YT
[email protected]I'm not a huge fan of Alfredo sauce, but this dish was surprisingly good. The broccoli and mushrooms added a lot of flavor, and the sauce wasn't too heavy. I would definitely make this again.
Akande Ayinla
[email protected]I made this dish last night and it was delicious! I used fresh broccoli and mushrooms, and the sauce was creamy and flavorful. I served it with a side of garlic bread and it was the perfect meal.
William harwart
[email protected]This fettuccine Alfredo with broccoli and sautéed mushrooms was a hit with my family! The sauce was creamy and flavorful, and the vegetables added a nice touch of texture and flavor. I will definitely be making this again.