Fettuccine Pasta With Mushroom & Cashew Sauce

"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 !!"
 
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Ready In:
30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358.
  • 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).
  • Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
  • Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
  • Stir cashew mixture into the mushrooms and heat through.
  • Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.

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Reviews

  1. Very agreeable. I used oyster, cremini (baby bellas), shiitake, and white mushrooms. Next time, I'd use more--I prefer a more even ratio between the pasta and the veggies. I'll also use penne or some other bite-sized pasta, and I might consider using milk instead of water for the sauce--or something to make the sauce a little saucier, something that won't completely absorb into the pasta.
     
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Tweaks

  1. Very agreeable. I used oyster, cremini (baby bellas), shiitake, and white mushrooms. Next time, I'd use more--I prefer a more even ratio between the pasta and the veggies. I'll also use penne or some other bite-sized pasta, and I might consider using milk instead of water for the sauce--or something to make the sauce a little saucier, something that won't completely absorb into the pasta.
     

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