Our downloadable dinner menus will help you get delicious home cooked meals on your dinner table with ease. Yes we know you're busy so we have taken it upon ourselves to do the planning for you. We provide you with 4 meals, 1 grocery list, enough leftovers for 2 days, and all the recipes to make each meal.
Currently we are offering dinner menus for families who eat meat and are interested in trying 1 vegetarian meal per menu. In the future we hope to offer other options, as well as freezer meals and snacks menus.
Please stay tuned! Our menus will be available soon.
Currently we are offering dinner menus for families who eat meat and are interested in trying 1 vegetarian meal per menu. In the future we hope to offer other options, as well as freezer meals and snacks menus.
Please stay tuned! Our menus will be available soon.
Chili Crisp Fettuccine Alfredo with Vegan Cashew Cream
Ingredients
- Salt
- 1 pound whole wheat fettuccine
- 1 cup raw cashews
- 2 tablespoons olive oil or butter
- 1/2 cup grated Parmesan cheese, plus more for serving (Optional)
- Freshly ground black pepper
- 4 tablespoons chili crisp (store-bought or homemade), plus more for serving
- 4 cups fresh baby spinach
Instructions
- Prepare the Cashew Cream
Soak 1 cup of raw cashews in hot water for at least 30 minutes, or in cold water for 4 hours or overnight.
Drain and rinse the cashews.
Blend the soaked cashews with 1 cup of water in a blender until smooth and creamy.
- Cook the Whole Wheat Fettuccine
Bring a large pot of salted water to a boil.
Add the whole wheat fettuccine and cook according to the package instructions until al dente.
Reserve 1 cup of pasta water, then drain the fettuccine.
- Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter or olive oil.
Add the cashew cream and bring to a simmer.
Optional: Stir in the Parmesan cheese and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
Season with freshly ground black pepper.
- Combine Pasta, Sauce, and Spinach
Add the cooked fettuccine and spinach to the skillet.
Toss to coat the pasta and spinach in the sauce, adding reserved pasta water a little at a time to reach the desired consistency.
- Add Chili Crisp
Stir in 2 tablespoons of chili crisp.
Toss until the pasta is evenly coated.
- Serve
Divide the fettuccine among serving plates.
Top with more Parmesan cheese and additional chili crisp, if desired.
Modified from the NY Times
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