Love Fettuccine Alfredo but not the heavy feeling that comes after? This healthier version keeps all the creamy goodness you crave, but skips the heavy cream and butter. Instead, it uses blended cashews, a little Parmesan, and some fresh veggies to create a rich, satisfying sauce that’s way easier on your body.
Fettuccine Alfredo — makes 8 servings
Ingredients:
• 1 package of whole grain fettucine
• 1 cup of raw cashews, pre-soaked
• ½ cup of Parmesan cheese, grated
• ½ cup of reserved pasta water
• Juice from ½ a lemon
• 2 tablespoons of olive oil
• 2 cloves of garlic, smashed
• ½ of a medium onion, chopped
• 6 sun-dried tomatoes, chopped
• 1 cup of mixed greens, loosely chopped
• Fried or fresh sage leaves, optional garnish
Directions:
- Prep: Soak cashews in 2 cups hot water for one hour in a large covered bowl.
- Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
- Drain cashews and blend for 1 minute with cheese, pasta water, lemon juice, and salt and pepper to taste.
- In a large saucepan, heat olive oil and fry garlic, onions, and sun-dried tomatoes for 2 minutes. Stir in greens and cook for 1 minute.
- Add cashew mixture and heat for 1 minute, stirring constantly. For a thinner sauce: Add tap water, as needed.
- Toss pasta with sauce and garnish with sage leaves before serving, if desired.
- Handy Hint: Warm, crunchy herbs make the perfect pasta topper! To make fried sage leaves: Heat a tablespoon of olive oil and fry each leaf for 3-5 seconds until crisped.
Nutritional Information (per serving: 1/2 cup):
Calories: 343.2
Fat: 13.1
Saturated fat: 2
Polyunsaturated fat: 0.6
Monounsaturated fat: 2.5
Cholesterol: 4
Sodium: 172.4
Carbs: 40.9
Fiber 8.7
Protein: 14.7