Zoodle & Mung Bean Caulifredo

I made this dish for valentines day because I thought the colors would look really sexy and I love any excuse to eat pasta like Lady and the Tramp. This "caulifredo" sauce is a low-fat, vegan version of alfredo made with a cauliflower base. I mixed zoodles and mung bean pasta together for a dynamic base - feel free to use either whatever you have on hand. I love the mix because you're getting added protein value from the mung bean noodles mixed with the light and delicate zucchini noodles. I hope you enjoy each slurp!

Zoodle and Mung Bean Caulifredo

by Sarah Farsh, February 2019

• 1 bag pre-cut/washed cauliflower florets (about 2 cups) 
• 2 tsbp raw cashews
• 1/4 cup almond milk
• 1/4 cup Bragg's nutritional yeast
• 3 drops stevia 
• 2 tbsp rice wine vinegar
• 1/2 tsp (or less) fresh ground nutmeg
• 1 medjool date, pitted
• 1/2 tsp pink Himalayan sea salt
• fresh cracked pepper
• Explore Cuisine's Organic Edamame and Mung Bean Fettuccine
• 1/2 cup zoodles, (zucchini spirals)
• sautéed exotic mushrooms with Bragg's Liquid Aminos, garlic and onions (I used Maitake for this dish)
• fresh basil, lemon zest, green peas, pomegranate seeds, vegan parmesan cheese and dry roasted cherry tomatoes to garnish on top

Cook bean fettuccine by following directions on package. Meanwhile, blend cauliflower, cashews, almond  milk, nutritional yeast, stevia, vinegar, nutmeg, date, salt and pepper together in high powered blender until smooth and warm. Sauté your mushrooms and onions. Drain water from noodles and add zoodles to pot. Poor caulifredo sauce over noodles, plate and top with mushrooms and garnishes.