A bowl of fettuccine pasta made with Navitas Organics Cashew Nuts, mixed with vegetables and spices, topped with Navitas Organics Hemp Seeds.

Lemon Fettuccine Recipe

This is the kind of pasta you just want to engulf yourself in—full of creamy sauce that’s highlighted with lemon flavor and tender cauliflower.

INGREDIENTS

2½ Cups Water
2 Tbsp Miso Paste
¼ Cup fresh Lemon Juice
¾ Cup Navitas Organics Cashew Nuts
½ tsp Sea Salt
½ tsp Ground Black Pepper
2 Tbsp Coconut Oil
1 large Leek, white and light green part sliced thin
6 Cups finely chopped purple or orange Cauliflower
8 oz whole grain or gluten-free Fettuccine
¼ Cup Navitas Organics Hemp Seeds
Minced parsley, for garnish

DIRECTIONS

In a blender, puree together the water, miso paste, lemon juice, Cashews, salt and black pepper.

In a large pot, warm the coconut oil over medium heat. Add the leeks and sauté for 3-4 minutes until leeks are softened. Stir in the cauliflower and the blended mixture. Bring to a simmer, then cover pot and reduce heat to medium-low. Cook for 15 minutes or until cauliflower is tender.

While the sauce is cooking, cook the pasta according to the manufacturer’s directions.

Once the sauce and cauliflower are finished cooking, remove lid and stir well. Cook for a minute or two longer to thicken, if needed, or remove from heat. Toss the sauce and cauliflower with the cooked pasta. Divide onto serving plates, and top generously with Hemp Seeds and sprinkle with parsley.

Makes 4 Servings

 

Submitted by Julie Morris
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Image of Lemon Fettuccine Recipe

Lemon Fettuccine Recipe

Julie Morris | Luminberry

Servings

4

This is the kind of pasta you just want to engulf yourself in – full of creamy sauce that’s highlighted with lemon flavor and tender cauliflower.

Ingredients

  • 2½ cups water

  • 2 Tbsp. miso paste

  • ¼ cup fresh lemon juice

  • ¾ cup cashews

  • ½ tsp. sea salt

  • ½ tsp. ground black pepper

  • 2 Tbsp. coconut oil

  • 1 large leek, white and light green part sliced thin

  • 6 cups finely chopped purple or orange cauliflower

  • 8 oz. whole grain or gluten-free fettuccine

  • ¼ cup Navitas Organics Hemp Seeds
  • Minced parsley, for garnish
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Directions

  1. In a blender, puree together the water, miso paste, lemon juice, cashews, salt and black pepper.

  2. In a large pot, warm the coconut oil over medium heat. Add the leeks and sauté for 3-4 minutes until leeks are softened. Stir in the cauliflower and the blended mixture. Bring to a simmer, then cover pot and reduce heat to medium-low. Cook for 15 minutes or until cauliflower is tender.
  3. While the sauce is cooking, cook the pasta according to the manufacturer’s directions.

  4. Once the sauce and cauliflower are finished cooking, remove lid and stir well. Cook for a minute or two longer to thicken, if needed, or remove from heat.

  5. Toss the sauce and cauliflower with the cooked pasta. Divide onto serving plates, and top generously with hemp seeds and sprinkle with parsley.

Servings: 4
Submitted by:

Julie Morris | Luminberry