Fettuccine Alfredo

Ingredients

• 1 pound of fettucine wheat or gluten free
• 1 cup raw cashews
• 2 cups water
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 2 tablespoons of water or olive oil
• 1 large onion, chopped
• 3-5 cloves garlic, minced
• 2 teaspoons salt or more to taste
• ½ teaspoon paprika
• ¼ nutritional yeast optional
• Chopped fresh Italian parsley for garnish

Recipe

1. Boil your fettuccine in salted water until cooked. Drain and return to pot.
2. Place oil or water in medium skillet over low-medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes.
3. In a blender combine onions, garlic, cashews, water, tahini, lemon juice, salt, paprika and nutritional yeast flakes. Blend until smooth.
4. Toss hot pasta with sauce until evenly coated. Let it thicken a little but not dry out. Garnish with parsley and serve.