
Ingredients
- 1 lb. eggless fettuccine
- 1 Tbsp. BetterBody Foods Refined Avocado Oil
- 1/2 yellow onion, diced
- 1 Tbsp. minced garlic
- 5 cups cauliflower florets
- 1 cup vegetable broth
- 1 cup Oatsome oat milk
- 1/3 cup nutritional yeast
- juice of 1 lemon
- salt and pepper, to taste
- 6 small Portobello mushrooms, cleaned and sliced
- 1 bunch of asparagus, cut in 2" pieces (about 2 cups)
- 1 small red onion, sliced
- 2 Tbsp. minced garlic
- fresh basil for garnish
Directions
- Heat oil in a large sauté pan over medium heat. Add onions and garlic and cook for about 3 to 5 minutes.
- Add cauliflower and broth, cover and cook for 6 to 8 minutes, until cauliflower is soft.
- Transfer to a blender, add Oatsome, nutritional yeast, lemon, salt and pepper, and blend until smooth and creamy.
- Cook fettuccine in boiling water until al dente, approximately 8 minutes. Drain and set aside.
- While pasta is cooking, heat oil in a large skillet over medium heat. Add onions and cook until golden. Add mushrooms and garlic and cook for approximately 6 – 8 minutes, until mushrooms are golden brown. Add asparagus and cook for 2 minutes.
- Turn heat to low. Add pasta and alfredo sauce and toss until pasta is coated.
- Top with fresh basil and serve immediately.