Fettuccine with Pineapple Cashew Cream Sauce
"Fettuccine with a cashew cream sauce, include pineapple"
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Creamy cashew sauce with chunks of sweet pineapple over fettuccine, a tropical delight for vegans or those who enjoy plant-based dishes with hints of sweetness and nuttiness.
ingredients
- 16 oz fettuccine pasta
- 1 cup raw cashews, soaked overnight and drained
- 1 1/4 cups water
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 1/2 cups fresh pineapple chunks
- 1 tbsp olive oil
- 1/4 cup chopped fresh parsley
- Black pepper, for garnish
steps
- 1.
In a blender, combine soaked cashews, water, nutritional yeast, garlic powder, onion powder, and salt. Blend until smooth and creamy.
- 2.
Cook fettuccine according to package directions. Drain and set aside.
- 3.
In a skillet, heat olive oil over medium heat. Add diced pineapple chunks and sauté until golden brown, about 5 minutes.
- 4.
Add the cashew cream sauce to the skillet with the pineapple and cook for 5 minutes, stirring occasionally.
- 5.
Add cooked fettuccine to the skillet and stir well.
- 6.
Garnish with black pepper and chopped parsley. Serve immediately.
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