20 Minute Sriracha Lime and Creamy Cashew Fettuccine.
You know what I learned yesterday?
Taxes are absolutely brutal. Seriously, no fun at all.
Do you know how many receipts one food blogger can accumulate over the course of a year?
Like too many to even wrap your brain around. I am not going to lie, I am a newbie to this whole doing my taxes thing. I am only twenty, so I have not really given taxes a whole lot of thought in previous years. Any W-2’s that I had my mom helped me out with, so in my mind it was no big deal.
Well, it’s a big deal.
An a little stressful. And a little scary. And a lot annoying.
I have officially entered the real world and you know what?
I kind of wish I was fourteen again, watching The O.C (yeah, I was all over that show) and eating a plate full of chicken and rice all while sitting by the cozy hot fire with not a care in world other than whether or not Ryan and Marissa where gonna break up again.
Ok, well I had cares and stresses back then, but they seem like nothing compared to taxes.
I was kind of hoping that I would just shove all the saved receipts, bills and whatever else in front of my tax guy (whoa, look who has a tax guy…me…weird) and get her done.
Yup, I am that naive.
Lessons learned yesterday:
1. Keep every last receipt. Like every single one because I’m going to want them.
2. Organize receipts by the month and purpose, not by throwing them all in a draw and hoping, no praying, they organize themselves.
3. Noodles make taxes just a little more bearable.
Enough about taxes.
Lets just talk about noodles, because noodles are so much more fun than taxes. That I know for a fact.
And they are noodles with a little kick to keep us all warm and toasty because I hear that a whole lot of you guys are freezing your butts off right now. Well, trust me these warm and spicy noodle will heat you up.
And they are extra creamy, so this is one giant bowl of winter comfort food.
And healthy winter comfort food too.
Did I mention that there is not an ounce of cream, butter or cheese?
I mean wait, what? I do not even know myself right now. Me, no cheese? I never thought I could do it, but then again I do love peanut noodles, and there is no cheese in those. These cashew noodles are kind of similar, but maybe even better. If you haven’t ever tried them, creamy cashew noodles are where it is at. Just sayin.
The combo of Sriracha, lime and salty cashews with the toasted sesame flavors is one of kind. I loved it. SO my kind of meal right here.
Also, it takes probably only fifteen minutes to prepare, twenty if you are moving slow and twenty-five if you have got people screaming all round you and concentrating on one thing is nearly impossible <— most of the time this last scenario is the case around here.
Really though it is so simple and can easily be done and on the table in fifteen minutes. Just boil the pasta and while the pasta cooks add everything for the sauce into a food processor and process away. Drain the pasta and toss it with the sauce. DONE.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sriracha Lime and Creamy Cashew Fettuccine with Toasted Sesame Seeds
Course: Main Course
Cuisine: Asian, Italian
Keyword: cashew, fettuccini, lime, sriracha
This is one giant bowl of winter comfort food.
- 1 1/2 cups roasted cashews plus more for topping
- 2 cloves garlic
- 1 inch knob of fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoon rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2-3 tablespoons Sriracha (I used 3 but my pasta was spicy!)
- 2 limes juiced
- 1/3 cup canned coconut milk plus more to thin if desired
- 1/4 teaspoon pepper
- 1 carrot sliced into match sticks
- 1 red chile sliced into match sticks. plus more for garish
- 1/4 cup toasted sesame seeds for topping
- fresh cilantro for garnish
- green onions chopped, for garnish
- 1 pound fettuccine
Bring a large pot of water to a boil.
In the bowl of a food processor add the cashews, garlic and ginger, process for 3-5 minutes or until the mixture becomes smooth and pasty. The mixture should look similar to peanut butter. Add in the toasted sesame oil, rice wine vinegar, honey, soy sauce, Sriracha (start with 2 tablespoons), lime juice, coconut milk and a pinch of pepper. Process until completely smooth and creamy, about 3-5 minutes. If the sauce needs thinning add a tablespoon more of coconut milk and process until combined. Taste and add more Sriracha if desired.
Drop the pasta in the boiling water and boil according to package directions. Drain pasta well. Remove a hand full or so of pasta and set it aside. Add the remaining pasta to a large pasta or serving bowl. Pour all of the cashew sauce over the pasta. Add the carrots and sliced red chile peppers. Toss well. If the pasta has too much sauce for your liking toss in the reserved pasta. We like a lot of sauce, so I left that reserved pasta out of mine. Divide the pasta among bowls and top with cilantro, red chile peppers and greens onions. Sprinkle on some cashews and toasted sesame seeds. Eat!
*Pasta can be eaten warm, at room temperature or cold, but my family personally likes this warm.
Ok, ok, ok, can we just get our noodle on now? Good.