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Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms Recipe

Looking for an easy Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms recipe? Learn how to make Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms using healthy ingredients.


Submitted by mgavarny

Makes 6 servings



Recipe taken from: http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html

Recipe Ingredients for Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms

1 head cauliflower, chopped into small pieces
4 cups water
6 cloves garlic
2 tsp. basil
2 tsp. oregano
1/8 tsp cayenne pepper
1/8 tsp ground black pepper
1/8 tsp nutmeg
1 1/2 tbsp. nutritional yeast
2 cups Portabella mushrooms, 2 mushrooms sliced 1/4-inch thick
2 cloves garlic
1/8 cup red wine
1 pound fettuccine
2 cups broccoli, 1 head, cut into florets

Recipe Directions for Fettuccine No-Fredo with Broccoli and Sauteed Mushrooms

  1. 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.)

  2. 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.

  3. 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.

  4. 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.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 348.6g
Amount Per Serving
Calories
267
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
52mg
2%
Potassium
594mg
17%
Total Carbohydrates
50.1g
17%
Dietary Fiber
3.2g
13%
Sugars
2.2g
Protein
12.4g
Vitamin A 6% Vitamin C 80%
Calcium 6% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • Low in sodium
  • Low in sugar
  • High in niacin
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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