nutritional information

Per Serving (3/4 cup pasta tossed with 1/4 cup sauce and vegetables):

  • Calories: 386
  • Protein: 15 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 184 mg
  • Fiber: 5 g
  • Sugar: 6 g
Vegan

Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

Serves 2

30 minutes or fewer

“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.
Sauce
  • 1 cup raw cashews
  • 1 cup Chardonnay wine
  • 1 Tbs. nutritional yeast
  • 1 Tbs. lemon juice
  • 1 ½ tsp. freshly ground black pepper
Pasta
  • 3 oz. uncooked fettuccine
  • 1 cup baby spinach
  • 6 asparagus spears (¼ lb.)
  • ¼ 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.

January/February 2012 p.76

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comments

I thought this meal was a good substitute for a cream sauce. I did add onions, garli, and toasted pinons to it and thought it was pretty good.

Janet - 2013-01-19 04:58:57

Since when has asparagus been a winter vegetable?

Matt Black - 2013-01-18 22:43:22

looking forward to trying the dish; however, I do like alcohol (wine). Any ideas to substitute?

Raene D. Orange CA - 2012-10-29 00:03:45

I would not make this again. The flavors were a little off. The chardonnay tasted funny, or maybe is was because of being mixed with the cashews and pepper. I would suggest using less chardonnay, maybe replace it with a little vegetable broth?

Lisa - 2012-10-21 23:50:47

This was really delicious. I halved the sauce and it was perfect for two servings. I also disliked the sweetness at first taste, but I found that adding plenty of salt counteracted that. I used a little less pepper and added a dash of dried thyme, basil and marjoram. The sauce thickens up a lot as it sits, so you might not want to make it too early in the process. This is a great dish to make with day-old wine and whatever veggies you've got on hand.

Laura Faye - 2012-07-18 01:18:08

I made this dish and it was so good. I would use less pepper next time as it was a bit over powering. Could have been the pepper I was using, but thought I'd throw it out there. I'm also not a huge black pepper fan.

Cat - 2012-06-22 03:50:17

Yum!!! Made this for my in-laws and they loved it! I didn't strain the cashews, but left the bits in the sauce. We all agreed that the texture from the bits of cashews was a good addition. I also doubled the recipe.

Michelle - 2012-04-20 00:30:55

doubling the recipe made enough for a full pound of pasta. Delicious!

Tony Catania - 2012-04-16 02:50:39

made this last week, it looks delicious but i won't make it again. the cashews gave it a tinge of sweetness which i'm not fond of.

melodie melenchon - 2012-04-15 11:37:44

This was amazing! My husband didn't know it was vegan, it was so creamy tasting!Very easy to make.

Jessica Martin - 2012-04-14 15:15:38

My husband loved this but it was way too spicy for me. I might make it again with about a quarter of the black pepper.

Anonymous - 2012-03-03 11:06:03