Low Calorie Spinach Mushroom Fettucine

• Vegetarian

• Produce

  • 8 oz Baby bella mushrooms
  • 1 cup Baby spinach
  • 1 Medium Sized Head Cauliflower
  • 4 Cloves Garlic

• Refrigerated

  • 1 cup Almond milk

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 tbsp Margarine

• Pasta & Grains

  • 8 oz Fettucine, Whole Grain

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Parmesan

Found on itscheatdayeveryday.com

Description

Ingredients

• 8 oz Whole Grain Fettucine
• 8 oz Sliced Baby Bella Mushrooms
• 1 Cup Baby Spinach
• 2 Cloves Garlic, Minced
• 1 Tsp Italian Seasoning
• 1 Tbs Margarine
• Salt and Pepper to taste
• 1 Medium Sized Head Cauliflower
• 1 Cup Almond Milk
• 1 Cup Vegetable Broth
• 1/2 Cup Shredded Parmesan
• 2 Cloves Garlic

Directions

• Fill medium pot with water and bring to a boil. Add cauliflower chunks and cook until cauliflower is very soft, approx 20 minutes. Fill a separate pot with water and cook fettucine until desired texture.
• Transfer cauliflower to a food processor or high powered blender, add almond milk, vegetable broth, 2 cloves of garlic and shredded Parmesan. Blend until sauce is a very smooth and creamy consistency.
• In a large saucepan, melt margarine and cook mushrooms and minced garlic on medium heat until mushrooms are browned and tender. Add cauliflower sauce, spinach and seasonings. Drain pasta and toss into the sauce, coating evenly. Continue to cook on low heat for additional 5 minutes. Enjoy!

Nutrition