Vegetarian Fettuccine Alfredo
Description
The dish is prepared without unnecessary complications. The recipe for Fettuccine Alfredo was invented by the owner of a Roman restaurant for his beloved wife, who had lost her appetite after giving birth. No one could resist the pasta with its creamy sauce and cheese. In our vegetarian recipe, a sauce made from cashews, onions, and garlic replaces the traditional cream sauce. The dish is now ready to be served.
Instructions
- 1
Step 1
1. Pour the cashews into a colander and rinse under cold water. Place them in a bowl and cover with enough water so that the nuts are completely submerged. Cover the bowl with plastic wrap and refrigerate overnight. Drain the cashews in a colander and rinse once more. Transfer them to a blender along with the yeast, chopped onion, and peeled garlic clove. Add enough water to cover the nuts.
- 2
Step 2
2. Mix for 3-4 minutes until smooth, scraping down the sides of the blender bowl with a spatula every few minutes. You may need to add 1-2 tablespoons of water to reach the desired consistency. This will yield about 2 cups of sauce.
- 3
Step 3
3. Meanwhile, in a medium saucepan, bring salted water to a boil. Add the pasta and cook until al dente (about 10 minutes). Drain the pasta in a colander, reserving a small amount of cooking liquid. Reheat the cashew sauce in the same saucepan and add the fettuccine. Toss to combine and serve immediately, optionally garnished with fresh green onions. The cashew sauce can be stored in the refrigerator for up to 4–5 days.