Creamy Corn Fettuccine with Cashew Parmesan

Method

1. Put 60 g of the cashews in a bowl, cover with the hot soaking water and let them soften for 15 minutes. Drain and discard the soaking water.

   15 min

2. Meanwhile, make the cashew parmesan: pulse the remaining 30 g of raw cashews with 2 tbsp (30 ml) of the nutritional yeast, the garlic powder and a pinch of the salt in a food processor or spice grinder until it looks like coarse crumbs. Do not over-blend or it turns into paste.

   3 min

3. Bring the pasta water to a boil with a little of the salt and cook the fettuccine until al dente, about 9 to 11 minutes. Drain, discarding the cooking water.

   11 min

4. While the pasta cooks, finely chop the onion and mince the garlic. Cook them in a nonstick pan over medium heat with 2 to 3 tbsp (30-45 ml) of the water, adding a splash more when it dries out, until soft, about 5 minutes. Add the corn and cook 4 minutes more.

   9 min

5. Make the cream: blend the soaked cashews with the remaining 3 tbsp (45 ml) nutritional yeast, the lemon juice, the rest of the water, about a third of the onion-garlic-corn mixture and the remaining salt until completely smooth, 1 to 2 minutes.

   2 min

6. Pour the cream into the pan with the corn, add the drained fettuccine and toss over low heat for 2 minutes until the sauce coats every strand. Season with the black pepper; add a splash of water if it gets too thick.

   2 min

7. Serve right away, topped generously with the cashew parmesan.

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Tips

• With a high-speed blender you can skip soaking the cashews; just blend a little longer.
• The sauce thickens as it sits, so loosen leftovers with a splash of water when reheating.
• The extra cashew parmesan keeps in a jar in the fridge for up to 2 weeks; it is great on any pasta or salad.
• A few cubes of avocado with lime on the side, as Ely served it, add freshness to the creamy plate.

Notes

From Ely's kitchen in Panama City, Panama.