Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
Nutritional Information
Serves 2Amount Per serving (3/4 cup pasta tossed with 1/4 cup sauce and vegetables):
| Calories | 386 |
| Protein | 15g |
| Total fat | 16g |
| Carbs | 49g |
| Cholesterol | mg |
| Sodium | 184mg |
| Fiber | 5g |
| Sugars | 6g |
“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” says the Stanford Inn by the Sea coproprietor Jeff Stanford. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days.
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
Directions
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.
