Fettuccine with Cashew Cream

This was good, though I agree it would have been bland without a couple of changes and additions. First, I doubled the sauce, and instead of water I used skim milk. I minced the garlic in the food processor before adding the cashews, and the garlic then steeped in the liquid, which did thicken nicely (althogh the milk scorched a bit). I used 6 oz. fresh fettuccine and added 2 oz. pancetta and 8 oz. sliced button mushrooms sauteed in the drippings. I served this with a green salad. It was interesting to try something different, though a bit expensive as cashews are not cheap; and although this scores more mufa's than the traditional version the latter is only an occasional treat anyway, so I'll probably go back to that next time.

I was really impressed by how creamy and thick the cashew sauce was - definitely mimicked a cream sauce, and you'd never know if you were served this in a restaurant. Unfortunately, quite bland. It needs more pepper and salt, and I also stirred in some green peas mid-way through the meal.

This is my new favorite recipe. Followed the recipe exactly as listed and thought it was great! Definitely use good quality parm reggiano cheese & serve immediately.

Tasty when first made but don't let it sit in a chafing dish or it'll dry out.

While the sauce was thick and creamy, I also thought it was rather bland.