Tuesday, January 26, 2010

Creamy Cashew Fettucini with Mushrooms and Peas

Creamy Cashew Fettuccine with Mushrooms and Peas

Creamy and reminiscent of home, Creamy Cashew Fettucini with Mushrooms and Peas {page 221} makes for a comforting dinner.

This recipe drenches tender noodles and sauteed peas and mushrooms in a creamy and satisfying cashew-based sauce. Although there are several steps to the recipe, they are laid out well in the recipe to promote the best time management strategy. As the vegetables were sauteeing, I had plenty of time to cook the noodles and make the sauce.

I enjoyed the crunch of the roasted cashews and breadcrumbs on top, but my only complaint with the recipe is that it seems to be ill-suited to a baked pasta. Before I put it in the oven, the pasta was creamy and perfect. After being in the oven for just a few minutes, all the creamy sauce soaked right up into the noodles, leaving the whole casserole dry and lacking. To tell you the truth, I didn't enjoy this dish very much because of that.

I would definitely suggest this recipe as a good comfort food dish, but I would recommend NOT baking it, and just using the cashews/breadcrumbs as garnish. I think it would taste much better in its original creamy form.

-- Your Friendly Neighborhood Batgirl

1 comment:

  1. Yum. Made it tonight, but used veggie stock instead of the dry sherry...and didn't bake it, as per your advice. It was DELICIOUS, and a hit with everyone! My sister, who is allergic to dairy, was so excited to be able to enjoy a creamy sauce (which is a rare treat for her!).


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