Creamy Fettuccine with Peas and Basil

Name: Creamy Fettuccine with Peas and Basil
Yield: 4 servings
Ingredients: 1 3/4 cup oat milk; 1 1/2 cup cashew butter, at room temperature; 1 1 1/2 teaspoons kosher salt, divided; 1 1 tablespoon olive oil; 1 1 tablespoon chopped garlic; 1 1 1/2 cups frozen peas; 1 8 ounces whole-wheat fettuccine; 1 1/2 cup chopped fresh basil; 1 1/2 teaspoon freshly ground black pepper

From the kitchen of Carly

Whole-wheat fettuccine coated in a silky cashew cream sauce studded with sweet peas and bright basil. Oat milk keeps it light while cashew butter delivers the richness. A vegetable-forward pasta that feels indulgent without the dairy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup oat milk
11/2 cup cashew butter, at room temperature
11 1/2 teaspoons kosher salt, divided
11 tablespoon olive oil
11 tablespoon chopped garlic
11 1/2 cups frozen peas
18 ounces whole-wheat fettuccine
11/2 cup chopped fresh basil
11/2 teaspoon freshly ground black pepper

Instructions

In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.