Dairy-Free Alfredo Sauce...I kid you not!

By Lauren

My cousin told me about the Epicurious app for the I-Phone and I have been hooked ever since. I found this recipe for Creamy Fettuccine with Peas and Basil that is completely dairy free! I couldn't believe I could indulge in a low-fat, high-fiber version of one of my favorite Italian dishes. And on this outstanding app, you can even get a shopping list with a checklist right to your phone.

Creamy Fettuccine with Peas and Basil

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

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 pecorino cheese; serve