Ingredients
1/2 c roasted cashews
1 1/4 c water
olive oil
3 garlic cloves, minced
4 cups hot cooked fettuccine (about 8 oz uncooked)
1/4 c grated fresh parmesan cheese
pepper
salt
Preparation
Place cashews in food processor and process until smooth. Slowly pour water through food chute, with processor on.
Place cashew cream in a small saucepan. Bring to a boil. Simmer 1 min until cream is thick.
Heat 1 tsp olive oil in a large nonstick skillet. Add garlic, saute 30 sec - 1 min. Stir in cashew cream, pasta, cheese, pepper and salt to taste.
