Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

1. 1

   To make Sauce: Blend cashews and 1 cup water in blender or food processor until smooth.

2. 2

   Strain out solids using fine mesh strainer; discard solids.

3. 3

   Simmer Chardonnay in small saucepan over medium heat 7 to 10 minutes, or until reduced to approximately 1/3 cup liquid.

4. 4

   Stir in cashew mixture, nutritional yeast, lemon juice, and ground black pepper.

5. 5

   Keep warm.

6. 6

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

7. 7

   Meanwhile, bring 1/4 cup water to a simmer in small skillet.

8. 8

   Add spinach, and cook 2 to 3 minutes, or until wilted.

9. 9

   Keep warm.

10. 10

    Heat grill pan over medium heat.

11. 11

    Grill asparagus 7 minutes, turning once.

12. 12

    Grill bell pepper strips 2 minutes, or until wilted.

13. 13

    Keep warm.

14. 14

    Drain fettuccine, and return to pot.

15. 15

    Toss with Sauce, and divide between 2 plates.

16. 16

    Top each serving with wilted spinach, asparagus, and bell pepper strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.