½lb.wholegrain fettuccine noodles(cooked to package directions)
3cupsriced cauliflower
1½cupssliced mushrooms
2mediumgarlic cloves
1cupunsweetened non-dairy milk(oat milk works best, but almond will work too)
½cupnutritional yeast
2tsp.oil
1tsp.salt(or to taste)
½tsp.ground black pepper
fresh, chopped parsley(for garnish)
Instructions
Gather and measure all the ingredients. Steam or boil the cauliflower. Cook your pasta in a large pot of salted water, to package directions. Drain and set aside when done.
While the pasta and cauliflower cook, place a large skillet over high heat until it's hot. Slice the mushrooms and cook them until they turn golden brown. (make sure they don't overcook, otherwise, they will dry out). In the last minute of cooking, stir in the garlic.
To a food processor or blender, add the cooked cauliflower, milk, nutritional yeast, olive oil, and salt and pepper as needed.
Blend until it becomes a creamy sauce. Adjust salt and pepper as needed, blending again if you add any, to mix it all in.
Pour the sauce into the skillet that has the mushrooms and garlic, and place it on low heat.
Once everything is brought to a nice, warm, even temperature, stir in the cooked pasta.
Serve hot and top up with freshly chopped parsley.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.