This Cashew Milk Alfredo Pasta Recipe Is a Vegetarian’s Dream
When you’re little, there are a few meals you probably asked your parents to make over and over again: Ooey-gooey mac and cheese, cinnamon French toast or Pop Tarts. As you grow up, though, some of those childhood foods don’t really pass the healthy adult test. And even though it’s totally okay to break the rules once in a while, it’s also a good idea to make sure you’re making Mom and Dad proud. For instance, this cashew milk Alfredo pasta tastes just as good as the real stuff. Instead of heavy cream — which can leave you feeling like a slug — this recipe calls for a blended silky cashew sauce. Pour it over your favorite pasta, add a few vegetables — you know, just for good measure — and you’re good to go! Need this recipe in your life? See how to make this crazy easy dish below.
Ingredients:
Serves 3
- a pinch of salt
- a pinch of pepper
- 1/2 teaspoon minced garlic
- handful of kale
- 1/3 cup cashews
- 3/4 cup Parmesan cheese (add more if you like it cheesier)
- 1 cup water
- fettuccine pasta
Instructions:
1. Place half a cup of cashews into a blender.
2. Follow by one cup of water. Blend until it’s completely smooth and place to the side.
3. Place 1/2 teaspoon of garlic into a medium-sized skillet and let it roast for a few minutes over medium-low heat.
4. Next, place the cashew sauce directly over the garlic.
5. Add the shredded Parmesan cheese and stir until everything is completely mixed together.
6. Season it with salt and pepper and let the sauce simmer for about five or 10 minutes, until it starts to thicken.
7. While that simmers, place the fettuccine noodles into a pot of boiling water and follow the instructions on the box to cook them to perfection.
8. Once the sauce has thickened, gently place the kale into the sauce and coat them until all the leaves are covered. Let the sauce continue to simmer over low heat for a few more minutes until the kale softens a bit.
9. Once the fettuccine noodles are done, place them into a small bowl and gently pour the sauce over the noodles. Crush a few cashews with a knife and lightly sprinkle them over the pasta.
Place half a cup of cashews into a blender. Follow by one cup of water. Blend until it’s completely smooth and place to the side.
Place 1/2 teaspoon of garlic into a medium-sized skillet and let it roast for a few minutes over medium-low heat. Next, place the cashew sauce directly over the garlic, add the shredded Parmesan cheese and stir until everything is completely mixed together. Season it with salt and pepper and let it simmer for about five or 10 minutes until it starts to thicken. While that simmers, place the fettuccine noodles into a pot of boiling water and follow the instructions on the box to cook them to perfection.
Once the sauce has thickened, gently place the kale into the sauce and coat them until all the leaves are covered. Let it continue to simmer over low heat for a few more minutes until the kale softens a bit.
Once the fettuccine noodles are done, place them into a small bowl and gently pour the sauce over the noodles. Crush a few cashews with a knife and lightly sprinkle them over the pasta.
Bon appetite!
Do you have a killer cashew recipe? We’d love to hear! Tweet us @BritandCo!
