Creamy Fettuccine with Peas and Basil
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kerri-conan
Satisfy a hankering for high-fat Alfredo sauce with this light, no-dairy version. Oat milk and cashew butter stand in for heavy cream, keeping calories and saturated fat low.
Ingredients
3/4 cup oat milk
1/2 cup cashew butter, at room temperature
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 tablespoon chopped garlic
1 1/2 cups frozen peas
8 ounces whole-wheat fettuccine
1/2 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
Instructions
In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
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