Saturday, February 21, 2015

Recipe: Fettuccine Alfredo

Who doesn't love Fettuccine Alfredo? It was on my top of my list of things to order whenever we were at an Italian restaurant. But it usually left me feeling greasy and overstuffed. This recipe is a new favorite in my family because we can have a large serving of it but not feel like we just ate a stick of butter. The best part? It is only half the fat compared to the real thing.
 

Fettuccine Alfredo
Recipe Source: Chloe's Kitchen by Chloe Coscarelli

1 lb. fettuccine
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews, soaked overnight or boiled for 10 minutes (this is essential for a creamy sauce)
2 c. water
2 tsp. white miso paste (optional)
1 Tbsp. lemon juice
1 tsp. sea salt
1/4 tsp. black pepper
Chopped fresh Italian parsley, for garnish

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package direction. Drain and return to pot.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onions and garlic, cashews, waster, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.

Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 Tbsp. at a time. Garnish with parsley and serve.

 Note: Blanched almonds may also be used in place of the cashews. Also, if using a Vitamix or other high-powered blender, you can skip the soaking or boiling step for the cashews.

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