Creamy Fettuccine with Peas and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Satisfy a hankering for high-fat Alfredo sauce with this light, no-dairy version. Oat milk and cashew butter stand in for heavy cream, keeping calories and saturated fat low. Ingredients:
3/4 cup oat milk |
1/2 cup cashew butter, at room temperature |
1 1/2 teaspoons kosher salt, divided |
1 tablespoon olive oil |
1 tablespoon chopped garlic |
1 1/2 cups frozen peas |
8 ounces whole-wheat fettuccine |
1/2 cup chopped fresh basil |
1/2 teaspoon freshly ground black pepper |
Directions:
1. In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
2. Per serving: 455 calories, 21 g fat, 4 g saturated fat, 63 g carbohydrates, 9 g fiber, 16 g protein Nutritional analysis provided by Self
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