Fettuccine with Curry Cream Sauce
Ingredients
- soaking cashews
- 1/2 cup raw unsalted cashews
- 1 1/2 cup water
- cashew sauce
- 1/2 cup soaked cashews
- 1 1/2 cup water
- 2 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- the rest
- 1 pound fettuccine
- 1/2 tbsp grapeseed oil
- 1 clove garlic, minced
- 1 cup minced yellow onion
- 4 tsp curry powder
- 1/2 cup pasta cooking water
- 1/2 tsp salt
- 1/4 black pepper
- handful of baby spinach
Preparation
Soak cashews in water for 2 hours
Make the cashew sauce
In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, salt and black pepper
Blend for about 1 minute until smooth
Set aside
In a large pot, start boiling water for cooking fettuccine
Meanwhile, finish making the curry cream sauce
Heat up a large frying pan at medium high heat
Pour grapeseed oil and add garlic
Cook for 1-2 minutes until fragrant
Then add yellow onion and season with salt and black pepper
Stir occasionally and cook for 4-5 minutes
When it starts browning, reduce the heat to medium
Keep stirring and continue to cook for another 2 minutes
Start cooking fettuccine in salted water for 8-10 minutes
Reserve 1/2 cup pasta cooking water
Minutes into cooking fettuccine, add 1/2 cup pasta cooking water to the pan and deglaze the it
Then add curry powder and cashew sauce
Mix well and reduce the heat to medium low
Let it simmer for 5 minutes or until fettuccine is done
When the sauce starts thickening, turn off the heat
Drain water and transfer the fettuccine to the sauce
Add baby spinach and toss in the sauce until well coated
If the pasta is dry, add small amount of pasta cooking water as needed
Enjoy!
