YOUR SOLIN GENERATED RECIPE
Silky Cashew Cream Fettuccine
A luxuriously creamy pasta dish made with a velvety cashew sauce that coats each strand perfectly. The smooth, dairy-free sauce blends tender cashews with fresh garlic and herbs, creating a rich and satisfying alternative to traditional Alfredo that's both nourishing and comforting.
INGREDIENTS
2 ounces fettuccine pasta
1/2 cup raw cashews, soaked
2 tablespoons nutritional yeast
2 cloves garlic
1 tablespoon lemon juice
3/4 cup frozen green peas
1/2 cup canned white beans, drained and rinsed
Salt and black pepper to taste
1/2 cup pasta cooking water (reserved)
PREPARATION
Soak the cashews in hot water for at least 30 minutes or up to 4 hours for the smoothest result.
Bring a large pot of salted water to boil and cook fettuccine according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
Drain the soaked cashews and add them to a high-speed blender along with nutritional yeast, garlic, lemon juice, and 1/4 cup of the reserved pasta water.
Blend the cashew mixture until completely smooth and creamy, adding more pasta water if needed to achieve desired consistency.
In the same pot used for pasta, heat the frozen peas over medium heat until warmed through.
Add the drained white beans to the peas and heat for another 2 minutes.
Return the cooked pasta to the pot with the peas and beans.
Pour the cashew cream sauce over the pasta mixture and toss gently to combine.
Add more reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
Season with salt and black pepper to taste.
Serve immediately while hot, garnishing with additional nutritional yeast if desired.