Due to popular demand (2 people in comments) here is the recipe for the cream cashew sauce for pasta. As a proud European I use the metric system and refuse to use uncivilized imperial units, as such please use Civilanator 3000. Also I used grams for solids and mililiters for liquids, although I doubt it will come into play my professional deformation demands me to note that the volume of liquids change with temperature, yet under livable circumstances it should remain unnoticeable.

Recipe

History of my life and unnecessary info^tm

Equipment

In general you need one pan in which the sauce can be at a low height, I used 19cm in diameter, lower or more space could result in more headache, adjust according to your skill.

For 2-3 people (depending on how good you can digest fatty things):

• 180±5 g Cashew nuts, not roasted, not salted ¹
• 250 ml of cream (36%)
• 25 ml of milk (COW normal fat, non cow milk = unknown results)
• 80 ml of white cooking wine (alcohol is cooked off)
• 200 g spaghetti
• 1,5 g salt ²
• 0,5 g Pepper all colour ²
• 0,5 g Pepper red ²
• 0,5 g Pepper Citron ²
• 0,5 g orange pepper ²
• 2 pinches of smoked salt ²

¹ Substitution for roasted although possible is not advised, substitution for salted is possible, but salt amount must be adjusted and tasted

² if something of this is not available I recommend not substituting it, but rather just forgetting it

What to do

roast the nuts on a pan, to your licking, but try to do it fast to keep as much inner juice in them as possible I like it like this

• take the nuts out and with the cream and milk blend them, I use a staff-blender but any should be fine, just make sure to get everything.
• Blend into a paste, if you want a few chunks inside, separate a few nuts before hand and add afterwards
• the consistency I got:

• after that hell starts
• It needs to be stirred all the time, else it begins to burn and we don’t want that!
• While stirring add all the spices
• Then add 40 ml of white wine, it will buy you time (stir before leaving it alone, so it is as liquidi as possible)
• Start cooking your noodles (Preferably have a pot with salted water on the stove by then)
• cook them and stir the sauce all the time, it will be the consistency of a thick paste when the wine gets cooked out and absorbed, its normal ³
• when the noodles are done add an other 40 ml wine to the sauce it will buy you time to get them out
• do NOT scare the noodles (i.e. stop the cooking process with cold water)
• add the noodles to the sauce, preferable why a little of the wine is still there (less viscosity = easier mixing)
• stir and coat it until the wine is cooked away

DONE!

³ To avoid burning you can also jiggidy the pan, the vibration will help. My SO says that moving the pan with the speed of “someone who watched to much porn and tries to finger someone” works the best

My SO suggest eating it with some white muscat wine, but I can neither confirm nor deny that it will work with it. I personally like it with homemade lemonade, but it should be noted that I get nauseous with fatty things, so I have to get my acidity up anytime I eat it.

P.S.: If you have any question to the process or spice substitution, I cooked this quite a lot and should be able to infer the results