Fettuccine In Pistachio Sauce
Fry onion and a touch of garlic, add roasted pistachio butter, almond milk, and spices, and mix well, cook until the sauce thickens. Add steamed carrot sticks, fettuccine, or penne rigatoni and mix well. Sprinkle roasted and chopped pistachios and grated vegan parmesan, and serve.Makes four generous portions for starving people or six medium portions for mild hunger😋❣️
Ingredients
Makes Four to Six Servings
- 500 gram fettuccine or penne rigatoni
Carrot Sticks
- 200 gram carrot cut into small sticks see the notes for cutting directions
- 2 Tablespoon oil
- pinch cardamom, allspice, black pepper, salt
Pistachio Sauce
- 1 small onion, chopped
- 1 clove a small clove of garlic, minced
- ⅓ cup roasted pistachio butter see the notes for a homemade version
- 2 cups almond milk or soy milk
- 1 Tablespoon nutritional yeast flakes
- pinch dried thyme
- salt, black pepper, chili flakes by taste
For Serving
- ⅓-¼ cup roasted pistachio, chopped
- vegan parmesan
Instructions
- Cook the pasta according to the instructions on the package until al dente. Next, strain the liquid into a pot, add a teaspoon of olive oil to the pasta, and mix; This will prevent the pasta from sticking. Finally, place the colander with the pasta on the pot, cover, and keep aside. Meanwhile, prepare the sauce.
Carrot Sticks
- Heat oil in a pan or wok large enough to contain the pasta comfortably. Add the carrot sticks, salt, black pepper, allspice, and cardamom; Stir-fry for about five minutes on medium heat until the carrot softens and turns golden. Transfer to a bowl and set aside.
Pistachio Sauce
- Add the chopped onion to the pan and fry until softened.Add garlic and fry for a few seconds.
- Add roasted pistachio butter and milk and mix well. Add nutritional yeast, thyme, salt, black pepper, and chili flakes and mix well.
- Bring to a boil, lower the heat and cook uncovered for a few minutes until the sauce thickens.
- Add the carrot sticks; Add the fettuccine gradually* (see note) and mix well.
For Serving
- Sprinkle with chopped roasted pistachios and grated vegan Parmesan cheese.
Notes
Add the fettuccine to the sauce gradually:
Add about a quarter of the pasta and mix well; add another quarter and mix well; add the rest and mix well. This way, the pasta will absorb the sauce evenly and will not sink to the bottom of the pan.
Here is a convenient way to cut the carrot into sticks:
Slice the carrots alongside using a mandoline with a 1 mm thick cutting disc.
Stack carrot slices on top of each other and cut crosswise into sticks about half a cm wide (0.2-Inch).
Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
1/4 tsp salt
Method
Preheat the oven to 190 degrees Celsius (374 F)
Spread the pistachios in one layer on a baking tray.
Roast for about 10 minutes, until the desired degree of roasting is reached. Make sure it doesn’t burn. Mix the pistachios after about five minutes.
Remove from the oven, wait a minute and put in a blender, add the salt
Run the blender for two minutes, and scrape the sides with a spatula. Process again until a smooth cream is obtained.
Transfer to a jar and store in the refrigerator.
Tried this recipe?Let us know how it was!