White Sauce & Sausage Fettuccine

Ingredients

• 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

Instructions

• 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!

Additional Info

• Makes 5+ servings, about 2.5 cups
• Original recipe by Georgia of Whole Body Healing