Fettuccine In Cream Sauce With Summer Vegetables
Serves: 4
Prep Time: 10 min
Cook Time: 20 min
Ingredients
1 Cup
Raw cashews, soaked in 4 cups spring or filtered water for 4-8 hours
4 Teaspoons
Dried herbs from Provence
1 Teaspoon
Fine sea salt
A Few Grinds
A few grinds of black pepper
1 Cup
Filtered or spring water
¬Ω Pound
Fettuccine
1 (5-ounce) Bag
Baby spinach
1 Tablespoon
Water or vegetable stock
1
Carrot, cut into julienne
1 Cup
Cremini mushrooms, sliced
1
Yellow or orange bell pepper, julienne
1 Cup
Broccoli florets
1 Small
Small yellow squash, cut into julienne
1 Small
Small zucchini, cut into julienne
2 Cloves
Garlic, minced
2-3
Tomatoes, cut into bite sized pieces
Directions
1
By Emily Barth Webber Emily 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 & Cheese). It’s the best of both worlds. Play around with the vegetables in this dish. Use whatever is in season. Vary the herbs, use fresh herbs, have fun with it. Once you make this dish once, you’ll know how to make vegan cream sauce, so have fun experimenting.
2
Start water boiling for fettuccine in a large pasta pot.
3
Drain cashews, dump into blender and puree with 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 herbs from Provence, sea salt and 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.
4
Boil fettuccine. It should take about 11 minutes. Add spinach to the water for the last 30 seconds of cooking.
5
Meanwhile, sauté 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.
6
Drain fettuccine and toss with sauce and vegetable mixture.
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