Creamy Tomato 'Nduja and Spinach Fettuccine
Instead of the traditional combo of butter and heavy cream, as the base for this rich sauce, we are going for extra virgin olive oil and a simple homemade cashew cream that's not only a great substitute but it’s as luscious and creamy as the original. The addition of Vegan Tomato 'Nduja takes it to a whole other level in flavor (so much flavor!) and heat.
Then bring it all together with some fresh baby spinach and vegan parm. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a restaurant.
SERVES 2-4
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
2 tbsp vegan Tomato ‘Nduja
2 tbsp extra virgin olive oil
1 cup cashew cream (see notes)
1 lb fettuccine pasta
1 cup pasta water
1 (5-oz) package baby spinach
3/4 cup grated plant-based Parmesan cheese (2¼ ounces), plus more for serving
Photos + Styling by City Saucery
PREPARATION
Bring a large pot of very well-salted water to a rolling boil.
Meanwhile, heat the olive oil in a large skillet over low heat. Add the Vegan ‘Nduja and whisk in the cashew cream. Keep warm over low heat, stirring occasionally (it should steam, not bubble.)
Cook the fettuccine until al dente. Using tongs, transfer the pasta to the cream mixture, reserving some of the pasta water. Add the spinach and turn with tongs until the pasta is well coated.
Add the Parmesan and toss, still over low heat, until the pasta is slicked with a creamy and glossy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more Vegan ‘Nduja, if you like. Serve immediately.
Creamy Tomato ‘Nduja & Spinach Fettucine
Note:
Any vegan “heavy cream” works for this recipe. We used this simple homemade cashew cream:
1 cup raw cashews
1 cup water
Soak the cashews in cold water overnight - or - bring 3 cups of water to a boil, then pour the cashews into the hot water, shut off heat and let soak for about 15 minutes.
Drain cashews and discard soaking water. Add them to a high powered blender along with 1 cup fresh water and blend for about two minutes until very smooth and creamy.
Use immediately for anything calling for heavy cream (except whipped cream), or refrigerate for up to a week.
(makes about 2 cups)
