Creamy Vegan Fettuccine with Cashew Sauce
This Italian-inspired delicacy features a luscious cashew-based cream sauce flavored with cherry tomatoes, basil, and capers, served over al dente fettuccine. It's a plant-based pasta dish that's both comforting and nutritious.
ingredients
- 12 oz. fettuccine pasta
- 1 cup cashews, soaked overnight
- 1 cup vegetable broth
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tbsp. capers
- 1 tbsp. nutritional yeast
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Fresh basil leaves, chopped
steps
- 1.
Cook the fettuccine pasta according to package directions. Drain and set aside.
- 2.
In a blender, add the soaked cashews, vegetable broth, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth, then set the cashew sauce aside.
- 3.
In a pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
- 4.
Add the cherry tomatoes and capers to the pan and cook until the tomatoes start to soften.
- 5.
Pour the cashew sauce into the pan with the tomato mixture and stir well to combine. Cook until the sauce is heated through and starts to thicken.
- 6.
Serve the creamy cashew sauce over the cooked fettuccine and garnish with fresh basil leaves.
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