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Sometimes a large bowl of pasta with a creamy sauce is all we need to make us happy! A good pasta dish is something truly special and this cashew and lemon tagliatelle alfredo has earned its place in your repertoire. The cashew nuts, which have been softened and puréed with water and vegetable stock, make a smooth, creamy sauce that goes perfectly with tagliatelle. Onion, garlic, lemon and cider vinegar provide a delicate acidity and give the sauce a well-balanced flavour. It's a simple recipe that only requires a pan and a food processor. You can also prepare the sauce in advance and freeze it so you can whip up a delicious pasta dish in no time!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Soften the cashew nuts in cold water for at least 8 hrs.
Cook the tagliatelle in salted water according to the packet instructions until al dente.
Sauté the onion in oil for 3-4 mins., add the garlic and sauté for approx. 1 min. more. Rinse and drain the cashew nuts, purée finely in the food processor together with the onion/garlic, water, stock, lemon juice and vinegar, season the sauce. Add the sauce to a saucepan and cook for a few minutes until it begins to thicken, then add the cooked pasta to the sauce and stir through so it’s coated. Garnish with parsley and pepper.
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