Black Pepper Fettuccine with Chardonnay Sauce

By á-4939

Ingredients

• Sauce 1 cup raw cashews
• 1 cup Chardonnay wine
• 1 Tbs. nutritional yeast
• 1 Tbs. lemon juice
• 1 1/2 tsp. freshly ground black pepper
• Pasta 3 oz. uncooked fettuccine
• 1 cup baby spinach
• 6 asparagus spears (1/4 lb.)
• 1/4 red bell pepper, cut into thin strips

Preparation

Step 1

To make Sauce: Blend cashews and 1 cup water in blender or food processor until smooth. Strain out solids using fine mesh strainer; discard solids.

2. Simmer Chardonnay in small saucepan over medium heat 7 to 10 minutes, or until reduced to approximately 1/3 cup liquid. Stir in cashew mixture, nutritional yeast, lemon juice, and ground black pepper. Keep warm.

3. To make Pasta: cook fettuccine in boiling salted water according to package directions.

4. Meanwhile, bring 1/4 cup water to a simmer in small skillet. Add spinach, and cook 2 to 3 minutes, or until wilted. Keep warm.

5. Heat grill pan over medium heat. Grill asparagus 7 minutes, turning once. Grill bell pepper strips 2 minutes, or until wilted. Keep warm.

6. Drain fettuccine, and return to pot. Toss with Sauce, and divide between 2 plates. Top each serving with wilted spinach, asparagus, and bell pepper strips