Vegan edamame and mung bean fettuccine Alfredo recipe

Ingredients

• 1 box Explore Cuisine Edamame and Mung Bean Fettuccine
• 1/2 tbsp coconut oil
• 2 tsp crushed garlic
• 1 shallot, thinly sliced
• 4 mushrooms, sliced
• 100g peas (or broccoli, beans or asparagus)
• 30g vegan parmesan
• 30g vegan cream cheese
• Handful of fresh parsley, diced, for garnish
• 400g chopped cauliflower
• 130ml Sproud vegan pea milk
• 130ml vegetable stock
• 30g Bragg nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/ tsp rosemary
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• Pinch salt

Instructions

1. Bring a pan of water to the boil and add the cauliflower. Cook for 10 minutes (or until the cauliflower is soft), then drain and place in a blender.
2. While the cauliflower is cooking, sauté the garlic and shallot in the coconut oil in a saucepan over a medium heat until they're fragrant and golden.
3. Add the mushrooms, cook for 3 minutes, then set aside while you're preparing the Alfredo sauce.
4. In a blender, combine the cauliflower, pea milk, stock, yeast, lemon juice, olive oil, salt, pepper and herbs. Blend until creamy and smooth.
5. Pour the blended mixture into the saucepan with the garlic, shallot and mushrooms. Stir over a medium heat until well combined.
6. Add the peas, cream cheese and vegan parmesan and set aside.
7. Cook the pasta according to package instructions. Drain, add to the Alfredo sauce and toss until well covered.
8. Serve with parmesan and garnish with fresh parsley.

Recipe by

Explore Cuisine Pasta