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Creamy Cashew Fettuccine

This is delicious and nutritious and you'd never know there is no dairy.

Cashews are high in fibre, protein and healthy fats so are wonderful for your heart and skin.

This is an easy meal to throw together and a great mid week family meal when you are short on time. Give it a go and let me know what you think.



3/4 raw cashews

1 cup boiling water

1 stock cube ( I like Massel's vegetable stock cubes)

2-3 tbsp of nutritional yeast

Fettucine Pasta enough for two servings. You can use any pasta you have on hand or Gluten Free for a GF option.

Save 1/2 cup of pasta water


1-2 tbsp of olive oil

2 garlic cloves crushed and chopped

6 button mushrooms

1/2 cup of peas

You can add any vegetables you have in your fridge, broccoli and spinach work well too.

First pop your cashews and boiling water in a NutriBullet or a blender and leave to soak for 10 minutes.

Heat a pan over medium heat and add your olive oil and mushrooms, sweat a little before adding the garlic in. Once nice and cooked turn the heat down.

Cook your pasta to the packet instructions and add the frozen peas in so they cook together.

While the pasta cooks add all the sauce ingredients to the NutriBullet/blender and whizz until smooth. Once smooth add to the mushrooms with 1/2 cup of the pasta water and simmer until it thickens.

Drain pasta and peas and add to the pan and stir so the pasta is all lovely and coated in the creamy sauce.

Serve with fresh chopped parsley, sprinkle of salt and a good lot of cracked pepper.



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