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)
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!