I’ve been itching to try making pasta sauce with cashews for some time now.
I did have to cook the pasta first though.
And for good measure, I fried some sage.
Start a pot of water to boil for the fettuccine.
Poke some holes in the sweet potatoes with a fork & place on a paper towel in the microwave. Microwave for seven minutes, flipping halfway through.
Once the water is boiling, generously salt the water and drop the pasta in. Cook pasta according to package directions.
While pasta is cooking, slice sweet potatoes lengthwise and allow to cool for just a few minutes.
Drain the cashews and add to a food processor or high-powered blender. Add garlic and a good amount of salt. Scoop sweet potato flesh from the skins and add to the food processor/blender.
Before you drain the pasta, save 1 cup of the pasta water. Start by adding about half a cup of the water to the food processor/blender. Process/blend ingredients until “saucy.” If you want the sauce a little thinner, add the other half a cup of water and blend again.
For the sage – add 2 tablespoons olive oil to a small saucepan and heat over medium heat. Once hot, toss 4-5 sage leaves at a time into the pan for just about 30 seconds and then allow to drain on a paper towel. Repeat until you’re out of sage.
Toss some pasta and sauce together in a bowl and garnish with some fried sage leaves (and maybe even a little Parmesan if you’re not looking for a completely vegan dish.)
I was so pleased with how this turned out. For having no actual cream, it was wonderfully rich. I have a weakness for creamy pasta, so I’m so happy to have this protein-filled alternative.
What are some of your favorite fill-ins for not so healthy food-vices?0