Broccoli Fettuccine
Disease will never overwhelm you if your determination to be healthy is strong enough.
Broccoli Fettuccine
Servings: 6
Ingredients
- 6 cups Broccoli, chopped
- 8 ounces Whole wheat fettuccine
- ½ cup Cashews, raw
- 1 ¼ cup Water
- 2 tbsp. Vegetable broth
- 6 cloves Garlic, minced
- 1 tbsp. Miso
- ½ tbsp. Nutritional yeast
- 1 tsp Tahini
- ¼ tsp Smoked paprika
- Sea salt and black pepper to taste
Instructions
- Steam broccoli over boiling water until it is just tender, about 5 minutes. It should be bright green and still slightly crisp. Drain and set aside.
- Cook fettuccine in boiling water until it is just tender. Drain and rinse quickly.
- Process cashews and water in blender until smooth.
- Heat 2 tablespoons vegetable broth in a skillet over medium-high heat. Sauté the garlic. Add cashews mixture, miso, nutritional yeast, tahini, and smoked paprika. Cook over medium heat for 7 minutes. Season with salt and pepper.
- Spread the fettuccine on a large platter, top with broccoli, and add sauce. Serve hot.
Notes
Be sure to use the broccoli stems, trimmed. They are crunchy and delicious.
For a cheesier flavor, add 2–4 tablespoons of nutritional yeast to cashew sauce.
For extra flavor, use tomato basil fettuccine or try a wheatless fettuccine such as artichoke or corn.