Fettuccine Alfredo with Homemade Pasta and my Everyday Cashew Cream

Serves 4

Homemade Fettuccine
1 1/4 c flour
2 eggs
1/2 T olive oil
1/2 t fine salt


Process all ingredients in a food processor, pulsing until the dough just comes together.  Turn out onto a board and knead a few minutes until the dough comes together and is smooth and silky.  Wrap tightly in plastic wrap and chill 30 minutes.  Using a pasta machine, roll the dough until thin using flour as needed and putting through gradually thinner roller settings, then cut pasta sheets by putting through the fettuccine noodle setting on the pasta roller.  All this can by done by hand as well by rolling out with a rolling pin and cutting with a knife.
Make little nests out of the noodles and let sit to dry a bit on the counter.   Bring a large pot of water to boil with at least a tablespoon of salt and add the pasta, separating the nests as you drop into the water.  Cook for 2 minutes then add directly to the alfredo sauce.


By all means you can use boxed or store bought fettuccine and cook according to package directions,


Alfredo Sauce (with cashew cream)
1 c cashew cream  (see my Everyday Cashew Cream Recipe at TaylorKitchen.net)
6 T butter
1 lemon, zested and juiced
1 clove garlic, grated
salt & pepper
pinch nutmeg (optional)
1/2 c chicken stock or broth (approx)
1/2 c grated parmesan or pecorino (sheep’s milk) cheese
1/2 c frozen and thawed peas (optional)
handful chopped parsley (optional)

On low heat melt butter in large skillet.  Add cashew cream and stir to combine.  Add lemon zest and juice and grated garlic, salt and pepper and the pinch of nutmeg if using.  Gradually add chicken stock just to thin out the sauce to your desired constistency.  It should be thick, but not too thick.  Add the cheese and peas if using.  Stir until melted then add in the fettuccine noodles using a bit of the water you cooked the noodles in to help bring the sauce together.
Sprinkle parsley atop just before serving.


Anastasia and I had ours with dinosaur chicken nuggets made in my Ninja Foodie on the air crisp setting.  Strategically place the little dinos poking out of the noodles.

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