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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