The first specialty dish that I remember mastering was Fettuccine Alfredo. With just cream, butter and Parmesan cheese, it was simple, elegant and decadent. It was also 80 grams of fat and a cholesterol bomb. This recipe hearkens back to those beginnings. A simple sauce, white and creamy, whose flavor and texture drudges up those old memories. This would be especially good with some sauteed mushrooms added to the pasta.



The bread also deserves mention. I found this at Vegan Appetite and it was amazingly good. A mixture of Daiya vegan cheese, Vegenaise and some garlic and scallions, it was aptly named Ooey Gooey Garlic Bread. I spread it across a full loaf of baguette and ate half the loaf myself.







Cashew Alfredo

1 lb pasta noodles

2/3 cups Cashews

2 cups unsweetened soy milk, divided

1/4 cup Earth Balance Margarine

1/4 cup shallots, chopped

2 cloves garlic, chopped

1/4 cup dry white wine

1/2 lemon, juiced

1 tbs miso

1/2 tsp salt

pinch nutmeg, for garnish



Note: I previously forgot to add wine to the ingredient list.



Bring a pot of salted water to a boil and cook pasta until al dente. Drain in a colander, reserving some of the water.



While the pasta water comes to a boil, melt the margarine over medium heat, then add the shallots and garlic. Saute until the shallots are soft, just a couple of minutes, then add the wine. Boil for a couple more minutes and remove from heat.



Combine the cashews with 1 cup of soy milk in a blender and blend until the cashews have been completely liquefied. Add the remaining sauce ingredients, except the nutmeg and blend thoroughly. When the pasta is done and draining, add the sauce to the pan and bring just to a boil. Combine with the pasta and stir, adding some of the reserved pasta water, if necessary.



5 Servings: 581 calories (21g fat, 78g carbs, 19g protein)