Creamy Fettuccine with Peas and Basil

Ingredients for Creamy Fettuccine with Peas and Basil

• 180ml oat milk

• 120ml cashew butter, at room temperature

• 1 1/2 teaspoons kosher salt, divided

• 1 tablespoon olive oil

• 1 tablespoon chopped garlic

• 350ml frozen peas

• 230g whole-wheat fettuccine

• 1/2 cup chopped fresh basil

• 1/2 teaspoons freshly ground black pepper

How to make Creamy Fettuccine with Peas and Basil

In a bowl, whisk oat milk, cashew butter and 1/2 teaspoons salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 240ml cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.