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Creamy Fettuccine with Peas and Basil:

Satisfy a hankering for high-fat Alfredo sauce with this light, no-dairy version. Oat milk and cashew butter stand in for heavy cream, keeping calories and saturated fat low.

Ingredients

3/4 cup oat milk

1/2 cup cashew butter, at room temperature

1 1/2 teaspoons kosher salt, divided

1 tablespoon olive oil

1 tablespoon chopped garlic

1 1/2 cups frozen peas

8 ounces whole-wheat fettuccine

1/2 cup chopped fresh basil

1/2 teaspoon freshly ground black pepper

Preparation

1. In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon 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 1 cup 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.

Nutrition Per Serving

Per serving: 455 calories

21 g fat

4 g saturated fat

63 g carbohydrates

9 g fiber

16 g protein

#### Nutritional analysis provided by Self

Jeannie notes.. Above is curated for evaluation and recommendation from Epicurious

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Creamy Fettuccine with Peas and Basil

reco low-cal