Ellery's Favorite Fettuccine with Broccoli and Cashew Sauce (WFPBNOGF)
Prep Time
15 minutes
Prep Notes
Be sure to use the broccoli stems, trimmed. They are crunchy and delicious.
For a cheesier flavor, add 2-4 tablespoons of nutritional yeast to cashew sauce.
For extra flavor, use tomato basil fettuccine or try a wheatless fettuccine such a artichoke or corn.
Cooking Time
20 minutes
Yields
6 Servings
Ingredients
6 cups broccoli, chopped
8 ounces whole wheat OR gluten free fettuccine
1/2 cup raw cashews
1 to 1-1/2 cups water
2 tablespoons vegetable broth
6 large cloves garlic, minced
1 tablespoon miso
1/2 tablespoon nutritional yeast
1 teaspoon tahini
1/4 teaspoon smoked paprika
Salt and pepper to taste
Directions
1) Steam broccoli over boiling water until it is just tender, about 5 minutes. It should be bright green and still slightly crisp. Drain and set aside.
2) Cook fettuccine in boiling water until it is just tender. Drain and rinse quickly.
3) Process cashews and water in blender until smooth.
4) Heat 2 tablespoons vegetable broth in a skillet over medium-high heat. Saute the garlic. Add cashews mixture, miso, nutritional yeast, tahini, and smoked paprika. Cook over medium heat for 7 minutes. Season with salt and pepper.
5) Spread the fettuccine on a large platter, top with broccoli, and add sauce. Serve hot.
Credit
The China Study Cookbook