Meatless Monday’s Recipe: Bean Fettucine with Cauliflower Puree

May 6, 2014

 

 

As promised, here is my meatless Monday dish using Dr. Fuhrman’s Mung Bean Fettucine. WOW…so delicious. The fettucine noodles are loaded with fiber ( about 11 grams in a 2 oz serving) and protein

 

Ingredients (serves about 4):

 

1 package of Dr. Fuhrman’s Mung Bean Fettucine

2 cups of cauliflower florets– blended in a nutri-bullet with about a cup of vegetable broth.

1 teaspoon of minced garlic

A pinch of pepper

1 cup of sautéed shitake mushrooms

2 TBSP of grated Parmesan cheese (optional)

 

Directions:

 

Saute the garlic and mushrooms in two tablespoons of olive oil, mix into the cauliflower puree and heat. Boil bean noodles for about 6-7 minutes. Drain and rinse. Add piping hot puree to fettucine noodles. Add pepper and parmesan cheese to taste. Enjoy a side salad of arugula, baby Kumato tomatoes, sliced cucumbers and onions with a dab of olive oil and hummus!

 

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