... would still taste as creamy, rich, and delicious! That's why I was knocked over by Emily Barth Webber's recipe for Fettucine in Cream Sauce with Summer Vegetables featured in the July 2007 McDougall Newsletter. Yes, I realize it's not summer, but the brightly colored mix of broccoli, red bell peppers, spinach, yellow squash, mushrooms, and tomatoes made me feel like it was summer! Blended raw cashews made the sauce as rich and creamy as any Alfredo, and pad Thai rice noodles made a very nice substitute for fettucine pasta. Here's a money-saving tip: I buy my rice noodles at any one of several Asian markets we have here in town. They're about one quarter the price I'd have to pay for the brands found at supermarkets and natural food stores.
Chef Eric Tucker's Fettucine with Braised Garlic Cream has long been one of my favorite go-to pasta dishes. I love the way my kitchen fills with the fragrance of rosemary as the garlic is roasting in the oven. You'll find the recipe for braised garlic here. It will keep in the fridge for up to a week in a tightly sealed glass jar. Once you have the braised garlic on hand, the sauce is a snap to put together. And it tastes sinfully rich, even though there's only a smidgen of fat from the light soy milk in this recipe.
Instead of using fettucine noodles, I substituted Mrs. Leeper's Gluten-Free Organic Corn Pasta. My local Fred Meyer store is discontinuing them, so they had them on clearance at 50% off. I'm sorry they're not going to be carrying them anymore. But it was such a great deal, I snagged every package they had left.