Creamy Summer Fettuccini

One taste of this pasta – and you’ll be dreaming about it the next day. When cooking, the smell alone…drool worthy. This Creamy Summer Fettuccini is featuring fresh cherry tomatoes, red onion, capers, garlic, lemon juice, basil, dry white wine – I know, & cashew cream. You won’t be able to plate it fast enough! This is a perfect meal to enjoy out on the patio once the sun is behind the trees, the air is cool, maybe you grab that bottle of dry white wine – and feel free to make all the slurping noises, possibly some groans (or grunts, if that’s your thing), you like. Just take it ALL in.

My dad is a noisy eater. I would look at him like “…you ok?”. He told me that when he lived in China, the noisier you are while eating the more the chef feels appreciated. SO go ahead – make some noise my friends!

Creamy Summer Fettuccini
Servings: 4
Author: thecrimsonsink
Creamy Summer Fettuccini
  • 1/4 cup grape seed oil
  • 1/4 cup dry white wine
  • 2 cups cherry tomatoes - washed & sliced in half
  • 1 cup red onion - sliced into wedges *about 1/2 a med. onion
  • 2 tbsp pickled capers, drained
  • 4-6 garlic cloves, minced
  • 2 tsp sea salt *1tsp is for pasta water
  • 1 tsp pepper
  • 250-275g brown rice fettuccini noodles
  • 1 cup raw cashews
  • 1 cup unsweetened cashew milk
  • 2 tbsp fresh lemon juice
  • 1/3 cup fresh basil, chopped
  1. In a high speed blender, add the cashews, cashew milk, and lemon juice. Blend until smooth. Set aside.

  2. Fill a pot with water, add 1tsp sea salt, and bring to a boil. Add the fettuccini noodles and cook until al dente (semi-firm). Mine cooked for about 10mins. *Drain once ready to be added to the pasta sauce in the pan.

  3. Add the grape seed oil to a large skillet and bring up to temperature over med/low heat. Add the cherry tomatoes, red onion, and garlic. Stirring often, cook until fragrant (about 4-5mins) and the onions are tender - some of the tomato skins may wilt a little. Turn the heat to low, and add the white wine, capers, 1tsp sea salt + pepper. Stir. Simmer for 2-3mins.

  4. Add the prepared cashew cream and gently stir. Cook for another 2mins. Turn the heat off and add the drained fettuccini noodles. Fold until combined.

  5. Plate the pasta and top with the fresh chopped basil. Enjoy.

Recipe Notes

~Once the cashew cream is added, don't cook for too long after as the nuts are sensitive to the heat and it may cause separation/over cooking.

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