Kashicashewchews Recipes
CASHEW FETTUCCINE ALFREDO
WOW! This cashew fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Mince the garlic. Chop the cauliflower.
- Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
- Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.
Nutrition Facts : Calories 400 calories, Sugar 4.7 g, Sodium 201.4 mg, Fat 16.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 54.2 g, Fiber 4.5 g, Protein 12.3 g, Cholesterol 0 mg
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