Cauliflower, Mushroom & Goat Cheese Fettuccine
Cauliflower, Mushroom & Goat Cheese Fettuccine
Brassicas like cauliflower are one of the best foods you can eat to help support liver health. They contain compounds called isothiocyanates that help improve both phases of liver detoxification, helping to convert toxins into less harmful substances so they can be removed safely from the body.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- 1 tbsp olive oil
- ½ medium cauliflower, cut into small florets
- 3 cloves garlic, minced
- 2 sprigs rosemary, leaves picked
- 200g mushrooms, sliced
- 500g fettucine, cooked (gluten-free optional)
- 1 large handful baby spinach
- 200g goat’s cheese or ricotta, crumbled
Method
- Heat olive oil in a large frying pan over medium heat. Add the cauliflower, garlic, rosemary and mushrooms and sauté for 6 mins until cooked through. Remove from heat, add the cooked pasta and gently toss through the baby spinach and cheese.
- Drizzle with a little olive oil and serve.
- Tip: Keep a dash of the pasta cooking water to mix through your pasta to loosen.
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