Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Cooking Light October 2002

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Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

378 calories; calories from fat 35%; fat 14.7g; saturated fat 3.6g; mono fat 7g; poly fat 1.9g; protein 14.7g; carbohydrates 51g; fiber 2.7g; cholesterol 6mg; iron 3.5mg; sodium 388mg; calcium 128mg.
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