Oh, hey! It’s been a while, hasn’t it?!
As you may have noticed, I haven’t posted any new recipes lately. Why? Well, while running this blog, I was also writing code and developing software on various smaller projects. But in early 2021, I built a cryptocurrency-based online game that took nearly all of my efforts and I didn’t have as much time for One Ingredient Chef, unfortunately. That project was ultimately acquired by another company earlier this year and now I have a bit more time on my hands.
In fact, that’s how we get to this recipe today – I recently started working on a food-related web app that I am super excited to share with you. I think it’s absolutely revolutionary, and it very much ties into today’s recipe… how? Well, you’ll have to wait until later this week when I can reveal it :). But for now, it feels GREAT to be back creating recipes, so onto the fettuccine!
I recently made this and thought it was so delicious that I had to share it. Infusing a bit of sautéed pineapple into a classic cashew cream sauce works surprisingly well. The sweetness and acidity cut through the richness of the sauce and create a delicious balance of flavors when tossed with some pasta. It’s totally random, true, but the flavors are incredible. And the best part? It is one of the fastest and easiest meals I’ve made in a while. With some soaked cashews, you can have dinner on the table in under 20 minutes.
What really makes this work is the order of operations. We’re not just blending some pineapple into the cashew cream. Instead, we sauté* the finely-diced pineapple in a skillet. This allows the pineapple to brown and develop some really deep flavors. Then, when we add the cream sauce right into the skillet at the end, the sauce is infused with the flavors and tiny nuggets of pineapple.
*I actually used a tiny bit of olive oil for this even though I normally don’t cook with oil. It allowed the pineapple to brown and develop better flavors, but if you’re oil free, water will work fine.
Makes: 4 servings
- 16 oz fettuccine pasta
- 1 cup raw cashews, soaked
- 1 1/4 cups water
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 1/2 cups fresh pineapple chunks
- 1 tbsp olive oil (or water)
- 1/4 cup chopped fresh parsley
- Black pepper, for garnish
Prep Soak the cashews for at least an hour before blending into cream.
In a blender, combine soaked cashews, water, nutritional yeast, garlic powder, onion powder, and salt. Blend until smooth and creamy.
Boil a pot of water and begin cooking the fettuccine according to package directions.
In a skillet, heat olive oil (or water) over medium heat. Add diced pineapple chunks and sauté until golden brown, about 5 minutes.
Add the cashew cream sauce to the skillet with the pineapple and cook for 5 minutes, stirring occasionally. Try to time this so that the fettuccine is just about al dente at this point.
Drain the fettuccine and add it into the skillet with the cream sauce – or vice versa, add the sauce into the pot with the pasta – and gently toss to coat.
Serve immediately with a garnish of parsley and black pepper.
2 CommentsLeave a Reply
Oh yay, I was hoping you’d come back (and hope you’re here to stay!) This looks amazing!
Welcome back Andrew your vegan cooking talent was missing ! That’s very original to combine pineapple and pasta !! Thanks for this idea. Have a nice day !