Fettuccine with Greens and Sun Dried Tomatoes

The sauce for this dish is truly one of my favorites. It's rich, garlicky and fool proof. If you're a vegan who misses fettuccine Alfredo, you must try it. Seriously.

1 lb fettuccine
1 bunch of large greens, approximately 4-5 leaves of tuscan kale, swiss chard or red chard
1 8oz jar of julienne sun dried tomatoes in olive oil (drained)
3 cloves of garlic, finely diced
3 TBS extra virgin olive oil

Sauce
2 C whole unsalted cashews (raw, not roasted)
2 cloves of garlic
1/4 C white miso
1/4 C extra virgin olive oil
3/4 C vegetable broth or water


Cook fettuccine according to package directions. In the meantime, prepare the sauce and the greens.

You will need a food processor or a very good blender for the sauce. Add the cashews, garlic and miso to the processor. Blend together, gradually adding the olive oil, then the broth or water. Set aside.

Prepare the greens by removing the stems and setting the leaves aside. Remove and discard the thicker parts of the stems if they look tough, then finely dice the thinner stems on an angle. Add to the saute pan with the three cloves of diced garlic and the three tablespoons of olive oil. Saute on medium heat until the stems start to become tender. Roll the leaves to resemble a cigar. Cut across the roll, angling the knife if necessary to cut across the veins, making thin "ribbons." Add to the pan with the sun dried tomatoes and saute until the leaves are wilted. Add the sauce, heating just enough to "activate" the miso. Heating the sauce too high/too long will kill the healthy bacteria.

Toss the cooked fettuccine with the sauce and serve. Serves 4-6.

The sauce recipe makes about 2+ cups and can be used with many combinations of pasta and veggies.