(Submitted by Connie Lancaster)
This is a dish we all loved. I made home-made whole wheat noodles to go in it. **The recipe for the noodles and the Almondaise are also included under “Miscellaneous**. I also added steamed cauliflower along with the broccoli.
14 oz whole wheat fettuccine or egg noodles
1 large crown broccoli, chopped into bite size pieces
1 cup Almondaise
2 t sea salt
1/4 c nutritional yeast flakes
2 T onion
1/2 t garlic powder, or to taste
3 T parsley
2 t raw apple cider vinegar
2 t honey
1/2 c water, or more, depending on thickness of the Almondaise
1 large crown broccoli, chopped into bite size pieces
1 cup Almondaise
2 t sea salt
1/4 c nutritional yeast flakes
2 T onion
1/2 t garlic powder, or to taste
3 T parsley
2 t raw apple cider vinegar
2 t honey
1/2 c water, or more, depending on thickness of the Almondaise
Bring a 4 quart pot of water to rolling boil. Add pasta and stir to separate. Return to boil.
Meanwhile, steam broccoli (and cauliflower if used)
In a large bowl, whisk together remaining ingredients until very well blended.
Strain pasta and add to bowl of sauce. Add broccoli and cauliflower. Stir gently until all the noodles are coated. If sauce becomes too thick, simply thin with additional water until desired creaminess is reached. Serve immediately. Sauce will continue to thicken upon standing.
We all loved this recipe. It's fun to try new things that everyone wants more of (especially when it's healthy!)
No comments:
Post a Comment