NUTRITION

SERVINGS

INGREDIENTS

2 oz Edamame fettuccine

1 cup Cremini mushrooms

1 cup Broccoli florets

2 cloves Garlic

0.5 cup Plain non-fat Greek yogurt

1 tbsp Nutritional yeast

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the edamame fettuccine according to package directions, reserving 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté sliced mushrooms until they are browned and tender.

• 3

  Add the broccoli florets and minced garlic to the skillet, sautéing for 3 to 4 minutes until the broccoli is bright green and slightly softened.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, parmesan cheese, onion powder, salt, and pepper until the mixture is smooth.

• 5

  Reduce the skillet heat to low and add the cooked pasta along with the yogurt mixture, tossing quickly to combine.

• 6

  Gradually add the reserved pasta water one tablespoon at a time while tossing until the sauce reaches a silky, cream-like consistency.

• 7

  Remove from heat immediately to ensure the yogurt sauce remains smooth and serve warm.