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Meatless Monday’s Recipe: Bean Fettucine with Cauliflower Puree


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)


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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