{"id":12203,"date":"2023-04-25T12:38:13","date_gmt":"2023-04-25T19:38:13","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=12203"},"modified":"2023-04-25T13:44:22","modified_gmt":"2023-04-25T20:44:22","slug":"pineapple-fettuccine","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/pineapple-fettuccine\/","title":{"rendered":"Fettuccine with a Pineapple (?!) Cream Sauce"},"content":{"rendered":"

Oh, hey! It’s been a while<\/em>, hasn’t it?! <\/p>\n

As you may have noticed, I haven’t posted any new recipes lately. Why? Well, while running this blog, I was also writing code and developing software on various smaller projects. But in early 2021, I built a cryptocurrency-based online game that took nearly all of my efforts and I didn’t have as much time for One Ingredient Chef, unfortunately. That project was ultimately acquired by another company earlier this year and now I have a bit more time on my hands. <\/p>\n

In fact, that’s how we get to this recipe today – I recently started working on a food-related web app that I am super excited to share with you. I think it’s absolutely revolutionary, and it very much ties into today’s recipe… how? Well, you’ll have to wait until later this week when I can reveal it :). But for now, it feels GREAT to be back creating recipes, so onto the fettuccine!<\/p>\n

I recently made this and thought it was so delicious that I had to share it. Infusing a bit of saut\u00e9ed pineapple into a classic cashew cream sauce works surprisingly well. The sweetness and acidity cut through the richness of the sauce and create a delicious balance of flavors when tossed with some pasta. It’s totally random, true, but the flavors are incredible. And the best part? It is one of the fastest and easiest meals I’ve made in a while. With some soaked cashews, you can have dinner on the table in under 20 minutes.<\/p>\n

What really makes this work is the order of operations. We’re not just blending some pineapple into the cashew cream. Instead, we saut\u00e9* the finely-diced pineapple in a skillet. This allows the pineapple to brown and develop some really deep flavors. Then, when we add the cream sauce right into the skillet at the end, the sauce is infused with the flavors and tiny nuggets of pineapple.<\/p>\n

*I actually used a tiny bit of olive oil for this even though I normally don’t cook with oil. It allowed the pineapple to brown and develop better flavors, but if you’re oil free, water will work fine.<\/em><\/p>\n

\"\"<\/p>\n

Makes: 4 servings<\/strong><\/p>\n

\n

Ingredients:<\/h4>\n
\n