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Broccoli Fettuccine

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Entree, Lunch
Cuisine: Whole-Food
Keyword: Broccoli, Fettuccine, Pasta
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.