Fettuccine Pasta With Mushroom & Cashew Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe which I found in a 'Healthy Eating' magazine, can be a main dish or a side dish with a simple meat dish eg. grilled steak or chicken breast. Serve as soon as cooked or the sauce will thicken too much on standing and will need thinning with a splash of hot water. Use more garlic if you like :) I do !! Ingredients:
500 g fettuccine |
1 tablespoon olive oil |
1 red onion (diced) |
1 garlic clove (chopped or use 1tsp crushed from a jar) |
1 tablespoon paprika |
300 g mushrooms (sliced) |
3/4 cup raw cashew nuts |
1 cup warm water |
1/4 cup lemon juice |
1 tablespoon fresh parsley (chopped) |
Directions:
1. Cook fettuccine acording to packet instructions or cook as instructed in Perfect Pasta With No Watching and No Sweating.
2. Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting).
3. Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
4. Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
5. Stir cashew mixture into the mushrooms and heat through.
6. Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.
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