When I was growing up, Fettuccine Alfredo was my go-to order at restaurants. What’s not to love? It’s a dreamy, creamy, garlicky, cheesy plate of white pasta. Problem is, I would always leave the restaurant feeling bloated from all that cream. This “no to dairy but yes to flavour” Alfredo dish was one of the first recipes I ever made when I discovered the wonders of cashew cream. I’m telling you, it’s magic! It will fool the pickiest of pasta eaters, and they’ll be coming back for seconds and thirds—so be sure to make extra.
Recipe provided by and used with permission from Nikole Goncalves.
Mushroom Fettuccine Alfredo
Serves 6 • Soak Time 4 to 6 hours or overnight • Prep Time 10 minutes • Cook Time 20 minutes
Almond Flour Parm (page 225)
½ cup raw cashews
½ cup water
1 tablespoon fresh lemon juice
14 ounces (400 g) brown rice fettuccine
2 tablespHooons extra-virgin olive oil 2 cups thinly sliced king oyster
1 small shallot, finely chopped 3 cloves garlic, minced
½ vegetable bouillon cube
3 sprigs fresh thyme, leaves stripped from the stems
2 tablespoons finely chopped fresh basil
½ teaspoon sweet paprika
½ teaspoon sea salt
¼ teaspoon pepper, more for garnish
2 tablespoons chopped fresh flat-leaf parsley
¼ cup Almond Flour Parm
1. Make the Cashew Cream Soak the cashews in enough water to cover for 4 to 6 hours or overnight.
2. Drain and rinse the cashews and transfer them to a high-speed blender. Add the water and lemon juice and blend until smooth. Set aside.
3. Make the Mushroom Fettuccine Bring a large pot of salted water to a boil and cook the fettuccine until just tender, 9 to 11 minutes or according to package directions. Reserve 1 cup of the pasta water for the sauce, then drain the pasta and rinse well with cold water. I know
it sounds wrong, but this stops the cooking and prevents the noodles from sticking together. Set aside.
4. In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and shallots and cook for 2 to 3 minutes until slightly golden and fragrant, stirring occasionally. Add the garlic and cook for 1 minute. Pour in the reserved pasta water and give it a good stir.
5. Add the bouillon cube, thyme, basil, paprika, salt, and pepper. Simmer for 3 minutes, stirring occasionally.
6. Reduce the heat to low and stir in the Cashew Cream. Cover and cook for another 2 minutes, or until the sauce starts to thicken.
7. Remove from the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving. Divide among shallow bowls, garnish with parsley, pepper, and a sprinkle of Almond Flour Parm, and serve. This pasta is best enjoyed the same day, but leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating add a bit of water to help loosen up the sauce again.
VARIATION Add sliced cooked chicken breast or tiger shrimp for an extra protein kick.
-Nikole Goncalves, HealthNut Nutrition
You can give this recipe a try at the Fall Home Show! Join Nikole and get some inside tips of how she prepares this tasty dish. Tickets are on sale now. Click banner below for details.
Toronto Home Shows Note: You can make our version of Almond Parm by blending in a blender or processor 1 C almonds, 2 Tbs nutritional yeast, 1/2 tsp seat salt, 1/4 tsp black pepper and 1 tsp garlic powder.