Fettucine With White Bean Sauce

The white bean sauce coating fettuccine in this dish is nutty, creamy, smooth and lower in fat than a standard alfredo sauce. We dare to say, it is just as tasty.

Ingredients

• 1 1/2 cups

  water+extra for soaking*

• 1/2 cup

  raw cashews

• 2 cups

  canned cannellini beans, rinsed, then drained

• 1/8 teaspoon

  Saigon cinnamon

• 1/4 cup

  salted butter or vegan butter (http://www.veganbaking.net/recipes/fats/vegan-butters/cultured-european-style-vegan-butter)

• 1 tablespoon

  nutritional yeast

• 2 cloves

  garlic, minced

• salt and pepper, to taste

• 1 pound

  cooked fettucine

• 2 tablespoons

  chopped parsley (optional)

• grated nutmeg (optional)

• grated nutmeg (optional)

Directions

*Soak cashews in water for three hours if not using a high powered blender, like Vitamix, then drain.

Blend cashews with water on high speed until a smooth emulsion has formed. Add cannellini beans, Saigon cinnamon, nutritional yeast and lemon juice. Set aside.

Melt butter in medium sized saucepan over medium heat until it has browned lightly. Add garlic, saute for one minute and remove from heat.

Add butter/garlic mixture to blender. Puree until smooth sauce has formed. Heat sauce and season with salt and pepper. Pour sauce over cooked pasta and top with parsley and ground nutmeg.