1 cup raw cashews
1 cup Chardonnay
1 Tablespoon nutritional yeast
1 Tablespoon lemon juice
1 ½ teaspoon freshly ground pepper
3 oz. uncooked fettuccine
1 cup baby spinach
6 asparagus spears (¼ lb.)
¼ red bell pepper, cut into strips
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
Simmer Chardonnay in small saucepan over medium heat 7 to 10 minutes, or until reduced to approximately ⅓ cup liquid. Stir in cashew mixture, nutritional yeast, lemon juice, and ground black pepper. Keep warm
To make pasta: Cook fettuccine in boiling salted water according to package directions.
Meanwhile, grill asparagus 7 minutes, turning once. Grill bell pepper strips 2 minutes, or until wilted. Keep warm. Bring ¼ cup water to a simmer in a small skillet. Add spinach, and cook 2 to 3 minutes, or until wilted. Keep warm.
Drain fettuccine, and return to pot. Toss with Sauce, and divide between 2 plates. To each serving with wilted spinach, asparagus, and bell pepper strips.
Per serving (¾ cup pasta with ¾ cup sauce and vegetables): Calories: 386, Protein: 15g, Total fat: 16g, Saturated fat: 3g, Carbs: 49g, Cholesterol: 0mg, Sodium: 184mg, Fiber: 5g, Sugars: 6g
Vegetarian Times, Jan/Feb 2012