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

Do I need to soak the cashews first for an hour or so?

Alexandra - 2014-02-14 21:33:19

Amber...you can try almonds but there is no real substitute for the flavour of cashews. Do not use walnuts, they are too bitter. Perhaps hazelnuts...be sure to remove the skin or but them skinned, again the skin is bitter. Hope that helps.

Jen Jenn - 2014-02-11 20:58:38

Hi Antonia, nutritional yeast is an inactive yeast (meaning it won't make dough rise) that has a nutty, cheesy flavor. Check out this blog post for more info: http://www.vegetariantimes.com/blog/what-do-i-do-with-nutritional-yeast/

vt_editor - 2014-02-11 20:27:40

Hi Amber, give almonds a try. I'd recommend soaking them for an hour or two first (unless you have a Vitamix or other high-powered blender). Please let us know how it turns out!

vt_editor - 2014-02-11 20:22:38

What is nutritional yeast please?

Antonia Jacobs - 2014-02-11 20:20:15

I live in Spain and cashews are hard if not impossible to come by - any other nut substitutes????

AMBER - 2014-02-11 19:09:48

I added sautéed garlic with olive oil before adding the wine. Also I used a nice bottle of chardonnay and I did not strain the cashews. I felt the sauce was a little to pasty to mix with the fettuccine, so I poured a little of the cooked spinach water on the noodles and it came out perfect. This meal was fulfilling and delicious.

Lisa Puentes - 2014-02-11 03:11:11

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