Plant powered Fettuccine Pasta

This is a great recipe to get you into plant based eating.  It’s easy to prepare, tastes really good and is healthy. Inspired by the plant powered way cook book from Rich Roll! I can highly recommend if you want to transition to plant based eating!

pasta

Equipment needed:
High quality blender (e.g. Vitamix)

Ingredients:
– 1/2 cup raw cashews
– 1 medium butternut squash
– 1/2 cup filtered water
– 2 tbsp nutritional yeast
– 1/4 tsp sea salt
– 1/4 tsp cracked black pepper
– 1/4 tsp nutmeg
– 1/2 tsp chopped sage, plus leaves for garnish
– 1 small garlic clove peeled
– 1 package fettuccine noodles (I prefer mung bean noodles)
– 1 tbsp walnut oil (or olive oil)
– 1 chopped parsley for garnish

Preparation:

 

1) Soak the cashews in filtered water for a couple of hours or overnight
Quick Tip: You can quick prep your cashews by placing them in 1 cup of hot water and allowing them to sit covered for about 15 minutes until they have softened.

2) Turn on the oven and heat up to 200 degrees celcius

3) Place the entire butternut squash in the oven on a wire rack and bake until it becomes soft (stick in a fork to test the softness). Remove the skin and halve lenthwise to scoop out the seeds

4) In a food process, combine the soaked cashews, nutritional yeast, sea salt, water and about 2 cups of the butternut squash.
Blend on high until it becomes a smooth sauce. If consistency is too thick, add more water in.

5) Finally, add the pepper, nutmeg, sage and garlic and blend again. Adjust the seasoning to taste

6) Prepare the fettuccine according to package directions. Drain the paste in a colander and turn it out into a large serving bowl.

7) On individual plates, arrange the fettuccine noodles in the center. Pour sauce over the fettuccine. Garnish with fresh sage and parsley. sprinkle with some olive oil, nutmeg, sea salt and cracked pepper.

8) Enjoy