Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

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“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.

  • 2Servings



  • 1 cup raw cashews
  • 1 cup Chardonnay wine
  • 1 Tbs. nutritional yeast
  • 1 Tbs. lemon juice
  • 1 1/2 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.

Nutrition Information

  • Calories: 386
  • Carbohydrate Content: 49 g
  • 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