Fettucini in Cream Sauce with Summer Vegetables

By Vegiegail

From the McDougall Newsletter

Ingredients

• Sauce:
• 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 of black pepper
• 1 cup filtered or spring water
• Pasta and Vegetables:
• ½ 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 yellow squash, cut into julienne
• 1 small zucchini, cut into julienne
• 2 cloves garlic, minced
• 2-3 tomatoes, cut into bite sized pieces

Details

Servings 2

Preparation

Step 1

Start water boiling for fettuccine in a large pasta pot.

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.

Boil fettuccine. It should take about 11 minutes. Add spinach to the water for the last 30 seconds of cooking.

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.

Drain fettuccine and toss with sauce and vegetable mixture.