I’m sharing another one of my simply satisfying recipes from “The China Study All-Star Collection Cookbook”. This recipe came about when I wanted to prepare something rich yet light for our guests when an impromptu dinner party arose. This meal was quick to prepare and a crowd pleaser. If you love alfredo but don’t like the dairy and guilt that comes along with it then you’re going to absolutely love biting into this dish.
If you still haven’t tried using daikon as a noodle substitute yet then let this recipe inspire you to try it! This fettuccine is the perfect recipe to make this weekend or any day really! It’s bursting with a creamy rich buttery flavor, leaving you feeling satisfied and light.
Enjoy the beautiful weekend! I’ll be spending mine with a friend I haven’t seen in 10 years and taking Bebe Nova on his first hiking adventure!
1 tablespoon and 1 teaspoon sea salt, divided
1 large daikon
1 tablespoon coconut water
11/2 tablespoons minced garlic
2 tablespoons minced yellow onion
2–3 tablespoons coconut milk
1/2 pint sliced mushrooms
4 leaves basil, julienned
1 teaspoon hemp seeds
Black pepper to taste
- Boil a medium pot of water and pour into heat-safe bowl. Stir in 1 tablespoon sea salt and set aside.
- While the water is boiling, use a vegetable peeler and, starting from the top of the daikon, slice strips using little pressure to ensure a thin peel.
- Add the daikon to the bowl of hot water and let sit for 15 minutes.
- While the daikon “noodles” are tenderizing, make the sauce by placing the coconut water in a small pan on medium-high heat. Once pan is warmed up, add the garlic, onion, 2 tablespoons milk, and mushrooms. Stir, then cover with a lid and decrease the heat to a low simmer. Cook for 3 minutes. Sauce will bubble up and thicken; if you feel you need to add more milk, add 1 tablespoon more, stir, and cover.
- Once mushrooms are cooked and release their juice, give them another stir and add the daikon noodles to the pan. Using tongs, mix the sauce with the noodles and plate the pasta.
- Garnish with basil, hemp seeds, and black pepper. Serve with a side salad.