Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

Daphne and her kidlets came over last night for a little vegan dinner party to try out a new recipe I found from the  Fat Free Vegan Kitchen. It was really good! Kinda bland so we added some Tony's to spice it up. yummy yummy. Daphne brought a delish vegan carrot cake that she will hopefully be posting the recipe to as well. The kids came running when we cut that lol.

Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

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

Sauce: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.)

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.

Sautéed Mushrooms: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.

Pasta: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.

here's the original