One of my favorite foodie blogs is Half Baked Harvest. This budding talent has the most amazing imagination and I find myself inspired, drooling, and energized when I see her beautiful photos and creative ideas.
As with many recipes I cook, I often adjust things to our tastes and usually simplify things a little…
Making the cashew butter is simply a matter of pureeing the cashews into a paste and then adding the remaining ingredients
and turning it into a delightful smooth butter full of Asian flavor
Stir the cashew butter into hot fettucine noodles and garnish with green onions, whole cashews and sesame seeds
We had this with my Asian Short Ribs, they are made in a slow cooker and only 3 ingredients!
Pair Fettucine with Cashew Butter with these short ribs
And you will be signing autographs, you know, just like a rock star!
This is my adapted version of Teighan’s recipe for Sriracha Lime and Cashew Fettucine
Fettucine with Cashew Butter
Ingredients
Fettucine
- 1 cup roasted and salted cashews
- 2 cloves garlic
- 1 tsp ginger paste [found in the produce section with the herbs, in a tube]
- 1 1/2 T sesame oil
- 1 1/2 T rice wine vinegar
- 1 1/2 T honey
- 1 1/2 T soy sauce
- 2 T Sriracha
- 1 lime juiced
- 1/4 cup canned coconut milk
- 8 oz. fettucine
- optional veggies*
Garnish
- toasted sesame seeds
- chopped green onions
- cashew pieces
Instructions
- Plus cashews, garlic and ginger in a food processor for 3-4 minutes until the mixture starts to form a dough, looking sort of like crunchy peanut butter. Add remaining ingredients, except fettucine and process until completely smooth and creamy.
- Prepare fettucine according to package directions and top hot drained noodles with cashew butter and toss gently to thoroughly mix. Garnish with sesame seeds, green onions, and cashew pieces. Serve warm or cold.
Notes
Enjoy!
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