Fettuccine with Cashew Cream by Cooking Light
1/2 c roasted cashews
1 1/4 c water
3 garlic cloves, monced
4 c hot, cooked fettuccine (8oz uncooked)
1/4 c grated fresh Parmesan
1/4 t freshly ground black pepper
1/8 t salt
*(I added a little milk)
1. Place cashews in a food processor; process until smooth (2 min) scraping sides of bowl. With food processor on, slowly paour water through food chute; process until smooth, scraping sides of bowl once.
2. Place cashew cream in a small saucepan over med-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat & simmer 1 minute or until cream is thick.
3. Heat a lg nonstick skillet coated with spray over medium-high heat. Add garlic, saute 30 seconds. Stir in cashew cream, pasta, cheese, s&p. Cook until thoroughly heated.
In my opinion: This was suprisingly good.
14.7 g fat
14.7 g protein
2.7 g fiber