Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
SERVES 2 | 30 MINUTES OR FEWER
This is a recipe I found online as part of an article done by Vegetarian Times magazine about Raven’s Restaurant belonging to Stanford Inn by the Sea, my dream vacation!!!!
“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” Jeff Stanford says. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days.
Okay Jeff… this was good, but after making a few adjustments, for example the addition of garlic, a bit of onion, coconut milk (for extra creaminess), and upping the nutritional yeast, plus adding a pinch of marjoram (after all, this is an Italian dish!), I also marinated the asparagus in olive oil, a bit of lime and salt and pepper before grilling. You can see my recipe alteration here.
1 cup raw cashews
1 cup Chardonnay wine
1 Tbs. nutritional yeast
1 Tbs. lemon juice
11/2 tsp. freshly ground black pepper
3 oz. uncooked fettuccine
1 cup baby spinach
6 asparagus spears (1/4 lb.)
1/4 red bell pepper, cut into thin strips
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.
PER SERVING (3/4 CUP PASTA TOSSED WITH 1/4 CUP SAUCE AND VEGETABLES): 386 CAL; 15 G PROT; 16 G TOTAL FAT (3 G SAT FAT); 49 G CARB; 0 MG CHOL; 184 MG SOD; 5 G FIBER; 6 G SUGARS