White Sauce & Sausage Fettuccine

This pasta recipe is a delicious mix of creamy and savory while packed with protein and fiber.

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White Sauce & Sausage Fettuccine


  • 1 package Cappello’s Fettuccine
  • 3⁄4 cup of cashews (for best results, soaked up to 8 hours)
  • 2 garlic cloves
  • 1⁄4 cup of diced yellow onion
  • 8 ounces coconut cream (about half a can)
  • 1 tablespoon coconut flour
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 tablespoon grass-fed butter or ghee
  • 2 ounces of goat cheese (optional if dairy free)
  • 1 head of broccoli
  • 2 large, mild Italian sausages


  • Sauce: yields 2 cups of sauce suitable for one box of Cappello’s Fettuccine. Place cashews in a medium size bowl. Cover cashews entirely in water and soak for 4-8 hours. After soaking, strain cashews. Spread cashews out over a dish cloth, letting them dry.
  • Dice the onion and peel the garlic.
  • In a high-speed blender or food processor, add coconut cream.
  • Place cashews, diced onion, garlic, coconut flour, salt, and pepper into the blender with the coconut cream.
  • Blend for about 30 seconds, or until well combined.
  • In a small pot, melt butter or ghee. Once melted, add mixture from the blender.
  • Stir sauce for about 1 minute, and then add goat cheese. Break the cheese apart if necessary. Mix occasionally until well combined.
  • Heat the sauce for a total of 5 minutes.
  • Boil a medium sized pot of water.
  • While the water boils, cut the broccoli into small florets. Add the broccoli to the boiling water. Cook for 4-5 minutes.
  • Strain and set aside.
  • In a medium sized skillet, heat the two sausages on low. Cook each side for 5 minutes. The sausages will firm up when complete. Cut into small circular pieces and set aside.
  • Add Cappello’s Fettuccine to a medium sized pot of boiling water, and cook according to instructions.
  • Once the fettuccine is strained, place it back the same pot. Add broccoli,   sausage, and white sauce. Mix until well combined.
  • Enjoy!

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