Mushroom White Bean Meatball Fettuccine Alfredo

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 11.6 ounces

Ingredients

White Bean Meatballs
1 tablespoon canola oil
5 cups mushrooms, cremini, sliced
3/4 cup white onions, small diced
2 tablespoons garlic cloves, peeled, minced
2 2/3 cup cannellini beans, canned, drained, rinsed
1 1/2 cups bread crumbs, dry, plain
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1 1/2 teaspoons parsley flakes, dried, whole flakes
1 1/2 teaspoons oregano, dried, whole leaves
3/4 teaspoon Kosher salt
3/4 teaspoon black pepper, ground

For Alfredo Sauce
4 cups cauliflower, fresh, florets
2 cups non-dairy milk, soy, unsweetened
1/2 cup nutritional yeast
1/2 cup white onions, small diced
1/4 cup non-dairy butter
4 teaspoons garlic cloves, peeled, minced
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon black pepper, ground
1 teaspoon Kosher salt

For service
3 pound pasta, fettucine, cooked

Preparation

1. For the White Bean Meatballs – Heat oil over medium high heat on a flat top grill or in a saute pan. Add mushrooms, onions and garlic. Cook about 5 minutes until onions are translucent.
2. In a food processor, add beans, bread crumbs, nutrition yeast, lemon juice, parsley, oregano, salt and pepper. Pulse to combine but do not overmix to a paste. Add in mushroom mixture and pulse to combine. Hand roll 1 ounce meatballs and let rest in cooler at least 30 minutes. Meatballs can be stored raw in cooler or freezer until ready to cook.
3. Preheat oven to 400°F. Spread meatballs on a parchment lined sheet tray and cook for 20 minutes (35 minutes if cooking from frozen). Store in hotel pans in hot box or in hot well until ready for service.
4. For Alfredo Sauce – On a stovetop over medium-high heat, bring all ingredients to a boil and cook 15 minutes or until cauliflower is tender. Pour into blender and puree until smooth. Alfredo sauce can be held hot in Bain Marie until ready for service.
5. For service – Portion 4 ounces fettuccine in a bowl, top with 3 ounces of sauce and 4 meatballs.

Nutrition information

Calories: 640 Total Fat: 8g Saturated Fat: 2g Trans Fat: 1g Carbohydrate: 116g Fiber: 12g Total Sugars: 6g Protein: 25g Sodium: 478mg