Creamy Fettuccine with Peas and Basil

Name: Creamy Fettuccine with Peas and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters cashew butter, at room temperature; 227 grams whole-wheat fettuccine; 118 milliliters chopped fresh basil; 1 Tbsp chopped garlic; 2 teaspoons kosher salt, divided; 1 Tbsp olive oil; 355 milliliters frozen peas

You can never have too many main course recipes, so give Creamy Fettuccine with Peas and Basil a try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 485 calories, 17g of protein, and 22g of fat. This recipe serves 4. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up pepper, garlic, fettuccine, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a bowl, whisk oat milk, cashewbutter and 1/2 teaspoon salt until biglumps disappear. In a large nonstickskillet, 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 andfragrant, 2 minutes. Stir in peas;turn off heat. Cook pasta asdirected on package with remaining1 teaspoon salt until just tender.

Ingredients you will need

Oat Milk

Garlic

Pasta

Milk

Peas

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Drainpasta, reserving 1 cup cookingliquid.

Heat milk and pea mixtureover low heat for 2 minutes. Toss inpasta; add cooking water as neededto thin sauce to desired thickness;toss to thoroughly coat pasta.

Ingredients you will need

Pasta

Sauce