Fettuccine With Cashew Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a Cooking Light magazine dated 2002... just got around to making it. Very good and tastes like Alfredo without all the calories and fat! Also easy and quick, perfect for a weeknight dinner. I toasted the cashews in a dry frying pan until they were fragrant for use in this recipe. Ingredients:
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 grated fresh parmesan cheese |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
Directions:
1. 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.
2. 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.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic, saute 30 seconds. Stir in cashew cream, pasta, cheese, pepper and salt; cook until thoroughly blended. Yield: 4 servings at approximately 1 1/3 cups.
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