Creamy Mushroom & Cashew Fettuccine
Indulge in a delectable and creamy combination of flavors with our Creamy Mushroom & Cashew Fettuccine. This delightful dish, featured in 'Healthy Eating' magazine, is versatile enough to serve as a comforting main course or as an elegant side to grilled meats like steak or chicken. The richness of the cashew sauce perfectly complements the earthiness of the mushrooms, while the bright notes of lemon juice and fresh parsley add a refreshing touch. Perfect for weeknight dinners or special occasions, this dish is best enjoyed immediately to ensure the sauce maintains its creamy consistency. Don't shy away from adding more garlic for an extra flavor boost – it'll elevate this dish even further!
N/A
Servings
350
Calories
10
Ingredients
Ingredients
fettuccine
500 (Cooked according to package instructions)
olive oil
1 tablespoon (For sautéing)
red onion
1 (Diced)
garlic clove
1 (Chopped (could substitute with 1 tsp crushed garlic from a jar))
paprika
1 tablespoon (For flavoring)
mushrooms
300 (Sliced)
raw cashew nuts
3/4 cup (For making creamy sauce)
warm water
1 cup (To blend with cashews)
lemon juice
1/4 cup (Freshly squeezed)
fresh parsley
1 tablespoon (Chopped for garnish)
Instructions
1
Begin by cooking the fettuccine according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.
2
In a large frypan, heat the olive oil over medium heat. Add the diced red onion and sauté until it becomes soft and golden, about 5 minutes.
3
If using fresh garlic, add it to the pan once the onions are translucent, cooking for another minute until fragrant. If using jarred garlic, add it just before the onions are fully cooked to prevent burning.
4
Stir in the paprika and sliced mushrooms, cooking uncovered until the mushrooms are tender and have released their moisture, about 5-7 minutes.
5
In a food processor, combine the raw cashew nuts, warm water, and lemon juice. Blend until the mixture is completely smooth and creamy.
6
Pour the cashew mixture into the sautéed mushrooms, stirring to combine and heating through for a couple of minutes.
7
Add the drained fettuccine to the pan, tossing well to ensure all the pasta is coated with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
8
Serve immediately, garnished with chopped fresh parsley.
Nutrition Information
15g
Fat
45g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mushroom & Cashew Fettuccine?
It is a delectable and creamy pasta dish featuring a rich cashew-based sauce, earthy mushrooms, and bright notes of lemon and parsley.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and uses plant-based ingredients for the sauce.
Can I make this recipe vegan?
Yes, the sauce is naturally vegan (made from cashews); simply ensure the fettuccine you use is egg-free.
How many calories are in one serving?
There are approximately 350 calories per serving of this dish.
What are the primary ingredients for the creamy sauce?
The sauce is made by blending raw cashew nuts, warm water, and lemon juice until smooth.
Can I use jarred garlic instead of fresh cloves?
Yes, you can substitute one fresh garlic clove with 1 teaspoon of crushed garlic from a jar.
What is the fat content of this dish?
This recipe contains 15g of fat per serving.
How much protein does this fettuccine provide?
This dish contains 10g of protein per serving.
What type of onion is recommended?
The recipe calls for one red onion, diced and sautéed until soft and golden.
How many grams of mushrooms are needed?
You will need 300 grams of sliced mushrooms.
What spice is used to flavor the mushrooms?
One tablespoon of paprika is stirred into the mushrooms for flavoring.
Why should I reserve some pasta water?
Reserved pasta water can be added to the dish if the sauce becomes too thick, helping to reach your desired consistency.
How long should I sauté the red onion?
Sauté the diced red onion for about 5 minutes until it becomes soft and golden.
When should I add the garlic to the pan?
Add fresh garlic once the onions are translucent, or add jarred garlic just before the onions are fully cooked to prevent burning.
What is the recommended garnish?
The dish should be garnished with one tablespoon of chopped fresh parsley.
Can this be served as a side dish?
Yes, while it is a great main course, it also serves as an elegant side to grilled meats like steak or chicken.
Where was this recipe featured?
This recipe was featured in 'Healthy Eating' magazine.
How do I prepare the cashew nuts for the sauce?
Combine 3/4 cup of raw cashew nuts with warm water and lemon juice in a food processor and blend until completely smooth.
Should I cook the pasta all the way through?
The recipe recommends cooking the fettuccine until it is al dente.
How many carbohydrates are in this recipe?
There are 45g of carbohydrates per serving.
Is it okay to add extra garlic?
Yes, the recipe suggests adding more garlic for an extra flavor boost to elevate the dish further.
How much lemon juice is required?
The recipe requires 1/4 cup of freshly squeezed lemon juice.
What is the best way to enjoy this dish?
It is best enjoyed immediately to ensure the cashew sauce maintains its creamy consistency.
How much olive oil is used for sautéing?
The recipe uses 1 tablespoon of olive oil.
What equipment is needed for the sauce?
A food processor is required to blend the cashews into a smooth cream.
How long do the mushrooms need to cook?
Cook the mushrooms uncovered for 5-7 minutes until they are tender and have released their moisture.
What amount of fettuccine is used?
The recipe calls for 500 grams of fettuccine.
What tags are associated with this recipe?
Tags include pasta, mushroom sauce, cashew sauce, healthy eating, vegetarian, one dish meal, and comfort food.
How much water is blended with the cashews?
The recipe uses 1 cup of warm water for the cashew mixture.
Is this considered comfort food?
Yes, it is specifically categorized as a vegetarian comfort food dish.