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.

Cauliflower, Mushroom & Goat Cheese Fettuccine

By: Lisa Guy

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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Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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