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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