Poach the cauliflower, onion and garlic in a mix of filtered water, dried vegetable stock and dried herbs.
Don’t worry about overcooking this as it will make the sauce even more smooth and creamy.
Once cooked, remove from heat and allow to cool.
Add the cooked cauliflower mix, cannelloni beans, plant milk, lemon juice and miso to a food processor or Nutribullet.
Blend until smooth and creamy.
Cook the Bio XXI Andean Fettuccine pasta as per packet instructions.
In a frying pan, heat the olive oil or cultured cashew butter over medium heat, add the mushrooms and thyme to the hot pan.
Fry until crispy and then set aside.
Using the same pan, add the leeks, garlic, lemon juice and lemon zest.
Fry until crispy.
Season with salt and pepper.
Place the fresh herbs, lemon juice, olive oil and pinch of sea salt in a food processor (or blender) and blend until well combined.
Add more olive oil if needed until a beautiful green oil is formed.
The liquid can used either as is or strained.
Gently combine the cauliflower Alfredo sauce and fettuccine.
Top with the crispy leeks and mushrooms, freshly chopped parsley and grated vegan Parmesan.
Drizzle some herb infused oil on top and ENJOY!
Ingredients
Directions
Poach the cauliflower, onion and garlic in a mix of filtered water, dried vegetable stock and dried herbs.
Don’t worry about overcooking this as it will make the sauce even more smooth and creamy.
Once cooked, remove from heat and allow to cool.
Add the cooked cauliflower mix, cannelloni beans, plant milk, lemon juice and miso to a food processor or Nutribullet.
Blend until smooth and creamy.
Cook the Bio XXI Andean Fettuccine pasta as per packet instructions.
In a frying pan, heat the olive oil or cultured cashew butter over medium heat, add the mushrooms and thyme to the hot pan.
Fry until crispy and then set aside.
Using the same pan, add the leeks, garlic, lemon juice and lemon zest.
Fry until crispy.
Season with salt and pepper.
Place the fresh herbs, lemon juice, olive oil and pinch of sea salt in a food processor (or blender) and blend until well combined.
Add more olive oil if needed until a beautiful green oil is formed.
The liquid can used either as is or strained.
Gently combine the cauliflower Alfredo sauce and fettuccine.
Top with the crispy leeks and mushrooms, freshly chopped parsley and grated vegan Parmesan.
Drizzle some herb infused oil on top and ENJOY!
