• 1/2 package each Bisogno Beet & Spinach Fettuccine
  • 1 bunch cauliflower flowerets
  • 2 cups vegetable stock or water
  • 2 tbsp. butter
  • 1/2 cup rice milk
  • Salt/Pepper
  • Pinch of nutmeg
  • 1 tsp. serrano chile, minced
  • Chili flakes
  • Fresh thyme

Yields: 1 Serving


  1. In a heated saute pan begin by sautéing cauliflower in stock for 10 minutes. Transfer contents to a blender or food processor with rice milk and puree, then transfer back to the pan add salt, pepper, chili flakes and grated nutmeg and reduce heat
  2. Place fresh Bisogno fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with clauliflower pure. Add fresh thyme and chili flakes and serve.
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