Fettucine Alfredo with Salmon and Broccoli

Fettucine Alfredo with Salmon and Broccoli

We were so excited to discover these organic <em>Explore Asian</em> noodles made from edamame and mung beans. These noodles are absolutely packed with protein and fiber, are gluten-free and allow us to enjoy our favorite pasta dishes while promoting good health. This brand also offers black bean spaghetti, soybean spaghetti, adzuki bean spaghetti and edamame spaghetti. We found a local Costco store which carries certain varieties of <em>Explore Asian</em> noodles.  You can also order them online. There may also be other similar brands to discover. Enjoy!
Course Main Dish
Servings 4 servings


  • 1 head organic cauliflower cut up and steamed
  • 1 cup organic milk almond, cow, soy--whatever type you like
  • 1/8 tsp salt or more, to taste for white sauce
  • 1 package Organic edamame and mung bean fettucine boil for a few minutes until soft, drain, rinse
  • 2 medium heads organic broccoli cut into florets
  • 1-2 medium fillets or patties Baked Wild Alaskan Salmon cut into 1" pieces
  • 3-4 oz firm organic tofu if desired


  • White sauce-One head of cauliflower steamed until soft in steamer over pot of boiling water, about 15-20 minutes. Mix with milk, salt (and tofu, if desired) in blender until creamy. Leave in blender. In a pot on stove boil water, add Edamame and mung been noodles and cook just a few minutes until soft. Pour white sauce from blender into separate medium sized pot over medium heat on stove. Add broccoli florets (about 2 medium heads) and cook about 5 minutes in white sauce until tender crisp. You could also add other veggies such as red peppers, or sautéed onions, or peas or whatever sounds good to you. Drain water and add noodles (as many as desired--I used about a cup) to Alfredo and broccoli. Add baked salmon diced about 1 inch cubes. In this case, I used baked Wild Alaskan salmon patties found in the frozen section at Cosco.

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  1. The prune/flourless/sugarless muffins are so delicious. I shared them with friends, and they liked them too. Thanks, Jane.