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Linguine in Low-Fat Cashew Cream Sauce with Summer Vegetables and Herbs de Provence


  • Author: Emily Honeycutt
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

Sauce:

  • 1/2 cup raw cashews, soaked in 2 cups spring or filtered water for 4-8 hours (if you’re using a Vitamix or other high-powered blender, there is no need to soak the nuts)
  • 1 1/2 cups diced yellow squash, steamed until tender (about 5 minutes)
  • 1 tablespoon dried herbs de Provence
  • 1 teaspoon fine sea salt
  • A few grinds of black pepper
  • 1 cup filtered or spring water

Pasta and Vegetables:

  • ½ pound whole wheat fettuccine
  • 1 (5-ounce) bag baby spinach
  • 1 carrot, cut into julienne
  • 1 cup cremini mushrooms, sliced
  • 1 yellow or orange bell pepper, julienne
  • 1 cup broccoli florets
  • 1 small yellow squash, cut into julienne
  • 1 small zucchini, cut into julienne
  • 2 cloves garlic, minced
  • 23 tomatoes, cut into bite sized pieces

Instructions

  1. Start water boiling for linguine in a large pot.
  2. Drain cashews (if soaking), dump into blender and puree with cooked yellow squash and 1 cup water until very smooth and creamy. This may take 5 full minutes in a standard blender. As soon as mixture is smooth and creamy, add herbs de Provence, sea salt and pepper and blend for just a second. You want to see some flecks of herbs, so don’t over blend.
  3. Boil fettuccine according to package directions. Add broccoli to the water for the last minute of cooking.
  4. Meanwhile, sauté carrots in 1-2 tablespoons water in a large non-stick skillet over high heat for 2-3 minutes. Add mushrooms, bell peppers, yellow squash, zucchini and garlic and cook another 2-3 minutes. Add spinach and cook another 2 minutes. Stir in tomatoes. Reduce heat to low and add sauce to skillet. Stir and warm through for 1-2 minutes.
  5. Drain fettuccine and broccoli and toss with sauce and vegetable mixture. Serve immediately.

  • Category: Mains