Ingredients
- Sauce:
- 1 head cauliflower, chopped into small pieces
- 4 cups water
- 4-6 cloves garlic
- 1-2 tsp. basil
- 1/2-2 tsp. oregano
- pinch cayenne pepper
- salt to taste
- freshly ground black pepper
- pinch nutmeg
- 1 1/2 tbsp. nutritional yeast
- 2 large Portabella mushrooms, sliced 1/4-inch thick
- 2 cloves garlic
- 1/8 cup wine (I used white, but red will do)
- salt to taste
- 1 pound fettuccine
- 1 head broccoli, cut into florets
Directions
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Sauce:
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Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it’s completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.)
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Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta.
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Sautéed Mushrooms:
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Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
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Pasta:
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Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.