Fettuccine ao Molho de Caju

Fettuccine ao Molho de Caju is a creamy and delightful vegan pasta dish that showcases the rich flavors of cashew nuts blended with garlic and herbs. This comforting meal is not only easy to prepare but also provides a satisfying taste of Brazilian cuisine.

Ingredients

• Fettuccine - 200 grams
• Raw cashews - 100 grams
• Garlic - 2 cloves
• Nutritional yeast - 2 tablespoons
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Lemon juice - 1 tablespoon
• Fresh basil - 10 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the raw cashews in water for at least 2 hours or overnight for better creaminess.
2. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
3. In a blender, combine the soaked cashews, garlic, nutritional yeast, olive oil, vegetable broth, lemon juice, salt, and black pepper. Blend until smooth and creamy.
4. In a pan over medium heat, warm the cashew sauce for about 5 minutes, stirring occasionally.
5. Add the cooked fettuccine to the pan and toss it gently in the sauce until well coated.
6. Finely chop the fresh basil and sprinkle it over the pasta just before serving.
7. Serve warm, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 13 g
• Carbs: 58 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from cashews, promoting heart health.
• Contains nutritional yeast, which is a good source of B vitamins, including B12.

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