1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon salt
12 oz fettuccine pasta (340 g)
½ cup raw cashew (115 g)
1 teaspoon nutritional yeast, optional
¼ teaspoon truffle oil, optional
Nutrition Info
Calories 1014
Fat 13g
Carbs 191g
Fiber 11g
Sugar 10g
Protein 32g
How to Make It
1. Step
Boil 4 cups (945 ml) of water in a small pot.
2. Step
Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
3. Step
Add onion and potatoes to pot and boil for 10 minutes, or until soft.
4. Step
Remove potatoes and onion from the pot. Make sure to save the water.
5. Step
Begin cooking fettuccine pasta in a separate pot.
6. Step
In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
7. Step
Add salt to taste and garlic.
8. Step
NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
