Fettuccine Pasta With Mushroom & Cashew Sauce

READY IN: 30mins
Recipe by Jen T

This recipe which I found in a 'Healthy Eating' magazine, can be a main dish or a side dish with a simple meat dish eg. grilled steak or chicken breast. Serve as soon as cooked or the sauce will thicken too much on standing and will need thinning with a splash of hot water. Use more garlic if you like :) I do !!

Top Review by anonymous23

Very agreeable. I used oyster, cremini (baby bellas), shiitake, and white mushrooms. Next time, I'd use more--I prefer a more even ratio between the pasta and the veggies. I'll also use penne or some other bite-sized pasta, and I might consider using milk instead of water for the sauce--or something to make the sauce a little saucier, something that won't completely absorb into the pasta.

Ingredients Nutrition


  1. Cook fettuccine acording to packet instructions or cook as instructed in recipe#30358.
  2. Heat oil in a large frypan and saute the onion & garlic until golden. (If using garlic from a jar add just before onion is cooked to save spitting).
  3. Add paprika and mushrooms and simmer uncovered until mushrooms are soft.
  4. Place cashew nuts, water and lemon juice in a food processor and blend until smooth and creamy.
  5. Stir cashew mixture into the mushrooms and heat through.
  6. Drain the cooked pasta and stir through the cashew and mushroom sauce and sprinkle with the chopped parsley.

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