Fettuccini in Cream Sauce with Summer Vegetables
Prep: 20 minutes (plus soak time) Cook: 20 minutes
Emily Barth Webber prepared this delicious dish during the celebrity chef weekend in 2006. Prepare this very special, but rich, dish for a summertime special occasion.
This creamy sauce is rich, satisfying and flavorful. Full of subtle herbs that marry beautifully with summer vegetables, it is the right dish to serve when you know you should eat lots of vegetables, yet you still crave something sinful (like Fettuccine Alfredo or Mac and Cheese). It's the best of both worlds.
- 1/2 pound fettuccine
- 5 ounce bag baby spinach
- 1 tbsp vegetable broth or water
- 1 carrot, julienned
- 1 cup cremini mushrooms, sliced
- 1 orange bell pepper, julienned
- 1 cup broccoli florets
- 1 small yellow squash, julienned
- 1 small zucchini, julienned
- 2 cloves garlic, minced
- 2-3 tomatoes, cut into bite-sized pieces
- 1 cup raw cashews, soaked in 4 cups spring or filtered water for 4-8 hours
- 4 tsp dried Herbes de Provence
- 1 tsp fine sea salt
- freshly ground black pepper to taste
- 1 cup filtered or spring water
Start water boiling for fettuccine in a large pasta pot.
Drain cashews, dump into blender and puree with the 1 cup water until very smooth and creamy. This may take 5 full minutes in a standard blender. As soon as mixture is smooth and creamy, add Herbes de Provence, fine sea salt and black pepper and puree for another minute. Sauce will be the consistency of half and half. Don't worry. It will thicken as it heats up.
Boil fettuccine. It should take about 11 minutes. Add spinach to the water for the last 30 seconds of cooking.
Meanwhile, saute carrots in 1-2 tablespoons water or vegetable stock in a large non-stick skillet over high heat for 2-3 minutes. Add mushrooms, bell peppers, broccoli, yellow squash, zucchini, garlic and cook another 2-3 minutes. Stir in tomatoes. Reduce heat to low and add sauce to skillet. Stir and warm through for 1-2 minutes.
Drain fettuccine and toss with sauce and vegetable mixture.