In December I posted about a new product I spotted – fettuccine made with veggies.
I didn’t try any of the fettuccine varieties then because I was leaving on vacation shortly. Holidays are now over, I’m home and it’s back to cooking! I really wanted to try this product and I made half the package of the Turnip Fettuccine (which serves 2) with the veggies that I had on hand.
It was absolutely amazing! Raw, it tasted like turnip, but when cooked it had the consistency of noodles and you couldn’t tell that it was made out of vegetables. My son Jarred saw the leftovers in a container in my fridge and asked if he could have it. He asked if there was tofu in it, which there wasn’t, but he never questioned what the noodles were made of and I never offered to tell him.
Of course he ate the whole thing! I’ll definitely be making it again:)
Have you tried any of the vegetable fettuccine noodles yet?
I’d love to hear about it in the comments below!
Sautéed Veggies with Turnip Fettuccine
- 1 tsp. coconut oil or olive oil
- 1 cup broccoli florets
- 1/2 cup sliced mushrooms
- 1/2 package Turnip Fettuccine (380g package serves 4)
- 1 red pepper cut in slices
- Sesame seeds, for garnish
- 3 tbs. low sodium tamari sauce
- 1 tbs. rice vinegar
- 1 tsp. sesame oil
- 1 tsp. fresh grated ginger
- 1 garlic clove, minced
- 1 tbs. brown sugar
- 2 tsp. cornstarch
Whisk the sauce ingredients together in a small bowl and set aside.
Heat the oil in a sauté or wok pan and when hot add the broccoli and mushrooms together and sauté until the mushrooms soften, about 2-3 minutes. Push the vegetables to the sides of the pan and add the turnip fettuccine noodles in the center. Sauté until the turnip is cooked and soft, about 5 minutes. Mix in the red peppers and stir-fry for another minute or two. Add the sauce and mix until well combined and the sauce thickens a bit.
Garnish with sesame seeds before serving.