Cashew Cream Fettuccine

Prep. Time: 10 min
Cook Time: 20min
Serves: 4

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INGREDIENTS

• 2 L Filtered Water

• 300g Fettuccine

• 1 whole bulb Garlic

• 2 plant-based chicken style tenders (optional)

• 1/2 Red Onion

• 2 tsp Vegetable Stock Paste

• 1 1/2 cups Filtered Water

• 1/2 cup Cashews (unsalted)

• 1/2 tsp fine Salt

• 1/2 tsp Black Pepper

• 2 heaped Tbsp Nutritional Yeast

• 2 Tbsp Lemon Juice

SERVING INGREDIENTS

• Fresh Basil

DIRECTIONS

Traditional

In a large saucepan, bring the 2L water to a boil, reduce heat to medium then add the pasta and cook until soft.

Line a baking tray with baking paper. Place the garlic bulb on and drizzle with olive oil. If using plant-based chicken tenders, add these onto the tray too. Bake in the oven on 200C for 10-15min.

Dice the red onion and place into a small saucepan with some olive oil. Sauté until tender. Add all remaining ingredients to the saucepan including the peeled cooked garlic. Simmer on low heat for 10 min. Blend into a sauce.

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Cut the cooked ‘chicken style tenders’ into small pieces. Drain the fettuccine. Return the fettuccine to the large saucepan with the ‘chicken’ pieces and sauce. Stir until combined then serve.

Garnish with fresh basil.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.