Black pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
from the January/February 2012 issue of Vegetarian Times

For the sauce:

1 cup raw cashews

1 cup Chardonnay wine

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 1/2 teaspoons freshly ground black pepper

For the pasta (I used quinoa instead because I didn’t want the gluten)

3 oz. uncooked fettuccine (or however much already cooked quinoa you want – I recommend 1 cup uncooked quinoa, which works out to about 3 cups cooked)

1 cup baby spinach

6 asparagus spears (1/4 lb)

1/4 red bell pepper, cut into thin strips

1. To make the sauce: blend the cashews and 1 cup water in a blender or food processor until smooth. Strain out solids using fine mesh strainer; discard solids.

2. Simmer Chardonnay in a small saucepan over medium heat 7-10 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. If using quinoa, just keep it on hand somewhere, or cook it now if you haven’t already. Remember: 1 part quinoa to 2 parts water, bring to a boil, cover, and simmer for about 20 minutes.

4. Meanwhile, bring 1/4 cup water to a simmer in small skillet. Add spinach, and cook 2-3 minutes, or until wilted. Keep warm.

5. Heat grill pan over medium heat. Grill asparagus 7 minutes, turning once. Grill bell pepper stirps 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.

In addition to using quinoa instead, I also doubled the amount of asparagus, and added a bit more salt.