Coconut Mushroom Fettucini Alfredo w/ Kale

Just because you're vegan doesn't mean you are limited from great foods, such as alfredo! This was my last cooked meal before my raw detox and it was so good that it will be my first cooked meal once I'm done.  In the meantime, I will be updating my blog with meals that I prepare for my children.  Cooking all this yummy food is super tempting! lol, so lets get on track and talk about this recipe.  It's spelt fettuchini noodles with a coconut mushroom alfredo sauce combined with leafy kale mmm and the best part is that it's not to coconutty like I had imagined it would be.

Ingredients

1 package of organic crimini mushrooms

1 can of organic coconut milk

1 stalk of organic kale

1 box of spelt fettuchini noodles

1 teaspoon organic olive oil

Seasalt & Cayenne pepper to taste.

Directions

Boil noodles on high heat with recommended amount of water for 6-8 minutes (or tender).  Once cooked drain the noodles, mix in 1 teaspoon of olive oil and set aside.  In separate sauce pan, combine coconut milk, 4 finely minced mushrooms, salt and pepper and heat over med-low heat for 10 minutes stirring frequently.  Roughly chop the kale and steam along with the remaining whole mushrooms in a steamer for about 10-15 minutes.  Once everything is done, combine all ingredients and enjoy!