Fettuccine with Chardonnay Sauce and Grilled Asparagus
Main Dishes • Italian
Description
Fettuccine with Chardonnay Sauce and Grilled Asparagus
Ingredients
- Raw Cashews 1 cup
- Chardonnay 1 cup
- Dry yeast 1 tablespoon
- Lemon Juice 1 tablespoon
- Freshly ground black pepper 1½ teaspoons
- Fettuccine Pasta 5 oz
- Fresh Spinach 1 cup
- Asparagus 6 stalks
- Red Bell Pepper ¼ piece
Step-by-Step Guide
Step 1
To prepare the sauce: Blend cashews with 1 cup of water in a blender. Strain through a fine sieve, discarding any large pieces.
Step 2
Heat the wine in a pan over medium heat and simmer for 7–10 minutes until the liquid reduces (should yield approximately 1/3 cup). Add the cashew mixture, nutritional yeast, lemon juice, and ground pepper. Do not let it cool.
Step 3
To cook the pasta: Boil the pasta in salted water according to the package instructions.
Step 4
Bring 1/4 cup of water to a boil in a small pan. Add spinach and cook for 2–3 minutes until wilted. Do not let it cool.
Step 5
Heat a grill pan over medium heat. Grill the asparagus for 7 minutes, turning once. Sauté the pieces of bell pepper for 2 minutes until softened. Do not let it cool.
Step 6
Drain the fettuccine and return it to the pot. Mix with the sauce, divide into 2 plates. Serve with spinach, asparagus, and bell pepper.
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