Friday, July 26, 2013

Creamy Cashew Fettuccine with Mushrooms & Peas

When a hot creamy casserole right out of the oven is calling your name, you might want to try the "Creamy Cashew Fettuccine with Mushrooms & Peas" (page 221). This isn't a dish to make on the spur of the moment, as it requires extra preparation for the CreamyCashew Sauce (page 551), precooking the fettuccine, sautéing the veggies, time in the oven (40 minutes), and another 10 minutes of resting time once it comes out. But if you plan accordingly, and plan ahead, you will be rewarded with a delicious casserole elegant enough to serve to guests. Shallots and mushrooms are sautéed in sherry, mixed with peas, the cooked pasta, and the cashew sauce, topped with ground cashews and breadcrumbs, and then baked until hot and bubbly. Add a mixed green salad and some crusty French bread, and your meal is complete! I used just 8 ounces of fettuccine (instead of 12) and found this to be more than enough pasta for the amount of sauce.
"Keeping it McDougall Friendly" checklist:
ü  Use a non-stick skillet and omit the oil when sautéing the veggies; just use the sherry that is already called for in this recipe as the sautéing liquid.
ü   Use whole grain fettuccine.

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