FETTUCCINE PASTA WITH MUSHROOM & CASHEW SAUCE
This recipe which I found in a 'Healthy Eating' magazine, can be a main dish or a side dish with a simple meat dish eg. grilled steak or chicken breast. Serve as soon as cooked or the sauce will thicken too much on standing and will need thinning with a splash of hot water. Use more garlic if you like :) I do !!
Provided by Jen T
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358.
- Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting).
- Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
- Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
- Stir cashew mixture into the mushrooms and heat through.
- Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.
Nutrition Facts : Calories 362.1, Fat 6.2, SaturatedFat 1.3, Cholesterol 70, Sodium 21.6, Carbohydrate 64.1, Fiber 3.9, Sugar 3.3, Protein 13.3
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