LEMON FETTUCCINE

INGREDIENTS:

• 180g Fettuccine

• Grated zest of a Sicilian lemon

• Juice of one Sicilian lemon

• 1 cup vegetable cream (substitute for heavy cream)

• ½ cup white wine

• 1 cup cashew mousse

• 1 cup of water

• 4 tablespoons of olive oil

• Thyme to taste

• Black pepper to taste

• Salt to taste

Cooking is therapy — and this fettuccine is a tasty reminder that slowing down is good for you. Separating the thyme leaves can seem like a challenge... until it almost becomes a meditation. Between the aromas that spread through the kitchen and the gentle heat of the stove, you'll realize: this dish is an invitation to relax and enjoy the little things in life.

Since this is a quick recipe, it is best to organize the steps to save time and keep the preparation flowing. What may take the most time is separating the delicate thyme leaves — so let's take care of that first. Once that's done, bring the water to a boil — that way, when it reaches boiling point, just add the fettuccine. At the same time, start preparing the sauce. NOTE: it is important to follow the cooking time indicated on the fettuccine packaging.

Meanwhile, prepare the sauce: in a saucepan, add the lemon juice and white wine and reduce over low heat for about 8 minutes. Then add the vegetable cream, cashew mousse and water. Cook for another 5 minutes over low heat, allowing the flavors to combine. The final texture will be velvety and delicately liquid.

Finish by adding salt, black pepper, lemon zest and olive oil. Mix well until everything is smooth. Once the sauce is ready, add the cooked fettuccine and thyme leaves. Stir carefully until the pasta is completely coated in the sauce.

See how easy it is? In minutes you can have a dish with flavor worthy of a great chef.