Eats: Cholula Lime And Creamy Cashew Fettuccine10:29 AM
I would have preferred to use siriracha for this, but, we do not have any, alas! I honestly would have made this A LOT spicier, but I think this is a good recipe for people with normal taste buds, as opposed to mine which have been burnt off years ago. Plus, you can always add more spices and hot sauce as you go along.
This recipe is gluten-free, dairy-free, and vegan. Who knew I had it in me? It is also amazeballs, if I don't say so myself.
1 14 oz package of gluten-free fettucine noodles
1 1/2 cups roasted cashews
2 cloves garlic
1 knob fresh ginger
2 tablespoons peanut oil
2 tablespoons toasted sesame seeds
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2-3 tablespoons cholula (you can add more later if you want)
2 limes, juiced
1/3 cup coconut milk (more to thin if desired)
1/4 teaspoon pepper
3-4 carrots, sliced to matchsticks
1 chili, sliced
2 cups cherry tomatoes, halved
Cilantro, for garnish
Cook pasta according to instructions on the box. In the meantime, add peanuts, garlic, and ginger to a blender/food processor, blend until smooth (it will kind of look like peanut butter). Add in the oil, hot sauce, sesame seeds, vinegar, honey, soy sauce, lime juice, and coconut milk. Blend until even and smooth, adding more coconut milk if needed. Once the pasta is done, drain, and then mix sauce with the noodles. Add the tomatoes, carrots, and chili, mixing through. Add cilantro, pepper, and more sesame seeds to garnish. Eat!