I was a Fettucini Alfredo girl as a child. I can even remember the first time I ever tasted it. I have a strange “taste memory” and can even recreate the sights and sounds that surround the first unexpectedly delicious bite that rocks my world. We were at Disney World in Florida. Dinner was in Little Italy in the “It’s a Small Small World” exhibition. The restaurant was a pale lavender with huge windows that looked out over the Magic Kingdom. I might be making this part up, but I remember fireworks. They may have just been in my mouth because when I tasted that creamy goodness I thought I had died and gone to heaven.
As the years went on and I became aware of health and the ridiculous amount of calories in a dish like that, my visits with this favorite food were few and far between. Once, maybe twice a year tops. Then, three years ago, I was diagnosed with a nasty dairy allergy and my Alfredo dreams became nothing but yummy memories. That is, until now……
Holy Macaroni. I thought that cream sauce was gone from my life forever before I made sauce. I have to thank whoever made up ‘cashew cream’ because without you my world would be a duller place. I adjusted it and adjusted it and then…..bells rang…fireworks went off…..Hallelujah!!!! It really tastes just like the cream sauce of my memories. And – drumroll, please – it’s actually good for you.
Made with nutrient dense cashews, gluten-free arrowroot flour, and cold-pressed olive oil, this is not the artery clogging butter and heavy cream of my childhood.
- cashews – 1 cup-raw soaked for at least 4 hours
- water – 2 cups
- arrowroot flour – 2 tablespoons
- garlic – 2 cloves
- olive oil – 1 tablespoon, cold pressed
- salt – 1 teaspoon
- pepper – dash
- asparagus – 1 bunch
- shiitake mushroom – 1 cup, chopped
- basil – 1 tablespoon, fresh, chopped for garnish
- sesame oil – 1 tablespoon
Cook 12oz of pasta as per the directions on the package. I use Tinkyada Brown Rice pasta.
Rinse the cashews under cold water until the water runs clear
Place cashews, water, salt, pepper, arrowroot flour, garlic and 1 tablespoon of olive oil in a blender.
Blend until smooth.
Taste- adjust the salt and pepper if you need to.
In a frying pan heat the sesame oil. Add the chopped shiitakes and asparagus and saute for about 5 minutes or until soft. Keep the mixture moving so that the mushrooms don’t stick to the bottom of the pan and the asparagus will get evenly cooked.
Pour the cream sauce into the pan with the asparagus and mushrooms. Mix.
Place pasta in a bowl, mix the sauce in, garnish with fresh basil and you’re good to go.
Originally posted on my website: TappsTips.com