This velvety pasta gets its richness entirely from a blended cashew sauce, brightened with lemon juice and loaded with garlic that's sautéed until golden and fragrant. Nutritional yeast lends that deep, savory, almost cheesy edge, while a splash of reserved pasta water helps the sauce cling to every strand of fettuccine until it's glossy and smooth. It's a one-skillet finish, tossing hot noodles right into the warmed sauce so everything comes together in just a couple of minutes. A scatter of fresh parsley at the end adds a little color and brightness to each bowl. Comforting, creamy, and easy to pull off on a weeknight, this is a reliable go-to for a lactose free table.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Bring a large pot of well-salted water to a boil. Cook the fettuccine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and return it to the pot.
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