Delicious, easy, and fast and much better for you than a creamy sauce like Alfredo. Cashew cream (a mixture of water and cashew nut butter) replaces the traditional heavy cream in this fettuccine recipe, with no loss of richness and an improved fat profile. In a typical fettuccine Alfredo, 60 percent of the fat is saturated; less than a quarter of the fat in the cashew cream is saturated.
1/2 cup roasted cashews
1 1/4 cups water
3 garlic cloves, minced
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
How to Make It
Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once.
Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated.
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