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Lemon Fettuccine

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.


2½ Cups Water
2 Tbsp Miso Paste
¼ Cup fresh Lemon Juice
¾ Cup Navitas Organics 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


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