“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.
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.
- Serving Size Serves 2
- Calories 386
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 16 g
- Fiber Content 5 g
- Protein Content 15 g
- Saturated Fat Content 3 g
- Sodium Content 184 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g