Fettuccine with Cashew Cream

Fettuccine with Cashew Cream Recipe
Photo: Karry Hosford
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.


4 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 378
Caloriesfromfat 35 %
Fat 14.7 g
Satfat 3.6 g
Monofat 7 g
Polyfat 1.9 g
Protein 14.7 g
Carbohydrate 51 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 3.5 mg
Sodium 388 mg
Calcium 128 mg


1/2 cup roasted cashews
1 1/4 cups water
Cooking spray
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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

October 2002
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