This is a quick, healthy, and beautiful meal. The creamy red chard sauce is packed with great flavor and nutrients, and it can be whipped up in no time at all. Perfect for when you're craving something Italian, but want to keep things on the lighter side!
Red Chard Fettuccine [Vegan]
- 1 1/4 cup chopped red chard (blanched)
- 1/2 cup raw cashew nuts
- 1 tablespoon white sesame seeds
- 1 cup unsweetened original almond milk
- 1 teaspoon dried garlic
- 2 teaspoons olive oil
- 1 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoon oregano (dried)
- 1 1/2 teaspoon onion powder
- 3 cups whole wheat fettuccine (cooked)
- 3/4 teaspoon salt
- 1 teaspoon crushed black pepper
- In a food processor or blender, combine all the ingredients for the sauce and blend until smooth, light, and creamy.
- Heat oil in a pan and add Italian seasoning, oregano, onion powder and mix these herbs in the warm oil. (Do not let the seasonings cook too much).
- Immediately add the cooked fettuccine and toss well.
- Then pour the prepared red chard sauce and toss very well until the pasta is well-coated.
- Mix in salt and pepper and serve warm.
Blanch the chopped red chard in about 1/4 cup water for a minute. Do not throw the water, blend it with the sauce ingredients. Make sure blanched red chard is completely cooled before blending. Measure the red chard after chopping and before blanching. This red chard sauce should be thick and creamy in consistency and tastes excellent as is. However, while tossing fettuccine in the sauce, if you feel it’s too thick, add 1/4 cup of more almond milk while tossing and adjust the salt according to taste if desired. Toss in fettuccine when ready to serve or else the pasta will absorb all the sauce. The red chard sauce can be made ahead of time and can be refrigerated in a glass container for 2-3 days. For this recipe, I used whole-wheat milled flax seed fettuccine keeping in mind the health aspect of this recipe. Feel free to use any fettuccine pasta of your choice.