Thursday, May 17, 2012
Heavenly Fettuccine Alfredo
This masterpiece s from Chloe's Kitchen by Chloe Coscarelli and is hands down the best Fettucine Alfredo I've ever had, and more! It is bursting with flavour, and while being comforting and filling doesen;t leave you with the heavy feeling cream does. I have not tried it iwth almonds yet and have a feeling they wouldnt blend up as easily as cashews.
TIPS: I made a few small changes to the recipe.
1. a less health version, I used Nuttlex to cook the onion and garlic, to give a more authentic taste (as the original is in butter
2. I added an extra clove of garlic
3. I added the full 2 cups of water but would suggest trying 1.5 first and then slowly adding the rest till you get the desired thickenss.
4. the tip about the blender is also very important! luckily i have a vitamix, but i know from past experience that a good blender can make a huge difference to the overall quality of the sauce. I also recomand grinding the nuts up in a coffee grinder before blending everything if you don't have a a blender with a lot of power.
SERVES 4 TO 6
1 pound fettuccine
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews or blanched almonds*
2 cups water
2 teaspoons white miso paste, optional
1 tablespoon lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh Italian parsley, for garnish
Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.
Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.