Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

INGREDIENTS

large head cauliflower, chopped into small pieces

2 cups

water (use less if your cauliflower is small, more for extra-large cauliflowers)

4 cloves

garlic, minced

to 2 teaspoon dried basil

1/2

to 2 teaspoon dried oregano

cayenne pepper

salt

freshly ground black pepper

1 pinch

nutmeg

1 1/2 tbsp

nutritional yeast

large Portabella mushrooms, sliced 1/4-inch thick

2 cloves

garlic, minced

1/8 cup

wine (I used white, but red will do)

salt

1 lb

fettuccine

head broccoli, cut into florets