Cashew Cream Fettuccini

Cook pasta according to package instructions.

Meanwhile, place cashews in a food processor or blender; process until smooth (about 2 minutes), scraping down the sides of the food processor bowl/blender container once.

With processor or blender on, slowly pour the water through the food chute or lid slot; process until smooth, again scraping the sides of the bowl/container once.

Transfer cashew cream to a small saucepan over medium-high heat; bring to a boil, whisking occasionally, then reduce heat and simmer for 1 minute or until the cream has thickened.

Heat a large non-stick skillet coated with a little olive oil over medium-high heat; add garlic and sauté for 30 seconds. Stir in cashew cream, cooked pasta, Parmesan cheese, salt, and pepper; heat through then serve.