Fettuccini with
Creamy Cashew and Tomato Sauce

 A perfect Vegetarian meal


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Fettuccini with Creamy Cashew and Tomato SauceServes two


3 medium dice Tomatoes
1 medium finely diced Courgette
1 ½ cups Cashew Cream (see below)
1 Tblsp Olive oil
2 tsp dry Mixed Herbs
Chopped fresh herbs to garnish
Small amount of grated Parmesan (optional)
Salt & Pepper to taste

Enough fresh Fettuccini to serve two people


To Make the Sauce:

  • Put oil into heavy pan.
  • Add tomatoes, courgette, mixed herbs and salt and pepper to taste.
  • Simmer to reduce the liquid by about half - stirring frequently.
  • When tomato is ready add the cashew cream, combine and heat through - do NOT let it boil.


  • Bring a large pot of water with salt to the boil.
  • Add the fettuccini.
  • Cook until el dente.
  • Strain the water off.


  • Add the fettuccini to the cashew/tomato sauce.
  • Toss through.
  • Serve and top with the fresh herbs and parmesan.


  • You want the cashew cream to be a thinner rather than thicker consistency as the pasta will absorb a lot of the liquid.
  • You can change the courgette for broccoli.

Cashew Cream:


  • 1 large cup of raw cashews
  • 1 ½ - 2 cups of water


  • Place both into a food processor and blend.
  • Add more water to get the desired consistency.


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