CASHEW FETTUCCINE ALFREDO
WOW! This cashew fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Mince the garlic. Chop the cauliflower.
- Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
- Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.
Nutrition Facts : Calories 400 calories, Sugar 4.7 g, Sodium 201.4 mg, Fat 16.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 54.2 g, Fiber 4.5 g, Protein 12.3 g, Cholesterol 0 mg
ROASTED GARLIC GREEN BEANS WITH CASHEWS
My mom got a garlic roaster and soon my kitchen was overflowing with heads of sweet, gooey, roasted garlic. This recipe, one of my many experiments, was a favorite of my family. The roasted garlic is mild and adds a rich, buttery taste to the beans. -Virginia Sturm, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.
Nutrition Facts : Calories 208 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
GREEN BEANS WITH CASHEWS
Make and share this Green Beans With Cashews recipe from Food.com.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place green beans in a pot of boilling water and cook for 5 minutes.
- Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
- In a large skillet, heat olive oil over medium-high heat for 30 seconds.
- Add onions, cashews, salt and pepper.
- Stir-fry for 2 to 3 minutes or until onions are softened.
- Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
- Take care not to burn the cashews during process.
- Transfer the beans to a serving plate and garnish with chopped parsley.
- Serve.
Nutrition Facts : Calories 165.7, Fat 12.2, SaturatedFat 1.9, Sodium 154.9, Carbohydrate 13.1, Fiber 3.8, Sugar 5.1, Protein 4.1
ROASTED GREEN BEANS AND CASHEWS
Provided by Ian Knauer
Categories Side Roast Vegetarian Quick & Easy Cashew Green Bean Vegan Potluck Shallot Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F with rack in lower third.
- Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.
- Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.
GREAT GREENS WITH CASHEWS
Here a salad with a bit of crunch! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).
Provided by Sydney Mike
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR DRESSING ~ In a food processor or blender combine 1/2 cup of the cashews, water, garlic, salt & onion powder.
- Cover & blend until mixture is smooth & creamy. It will thicken as it blends.
- Stir in lemon juice & set aside.
- FOR SALAD ~ In a salad bowl toss together the greens, tomatoes, peas, raisins & green onions.
- To serve, divide among 4 serving plates or salad bowls.
- Sprinkle with remaining cashews & drizzle dressing over each serving.
Nutrition Facts : Calories 285.5, Fat 12.6, SaturatedFat 2.5, Sodium 342.9, Carbohydrate 38.7, Fiber 6.8, Sugar 18.3, Protein 10.1
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