INGREDIENTS
2tbs x Olive Oil Blend of Seed Oils and Extra Virgin Olive Oil
1 x small onion, chopped
1cup x mushrooms, sliced
3 x sprigs thyme, chopped
3 x garlic cloves, chopped
1 x small- medium cauliflower, cut into florets
2cups x vegetable stock
salt and pepper
1/3cup x raw cashew nuts soaked in ½ cup Clover Nolac milk soaked overnight
¼cup x nutritional yeast
350g x fettuccine, cook according to manufacturer’s instructions
Method
- Heat a medium saucepan with the oil. Add the onion, half the mushrooms and thyme and fry for about 7minutes until soft and fragrant. Add the garlic, cauliflower and vegetable stock and allow to simmer covered for 10-15 minutes until the cauliflower is tender. Season to taste
- Add the soaked cashews, cooked cauliflower and nutritional yeast to a blender and blend until smooth. Adjust seasoning. In another saucepan fry up the remaining mushrooms.
- In a large bowl combine the sauce and the cooked pasta and adjust the seasoning. Serve with the fried mushrooms and some steamed broccoli florets.
CLOVER INGREDIENTS USED IN THIS RECIPE
