I have a new love in my life.

Yes. Ted has reluctantly made room for him, for I’ve given him no choice.

His name is Potter. Harry Potter. I eat breakfast with him every morning. He keeps me company on the couch at the end of a long day. I even take him to bed with me. Quite frankly, he is taking over my life…and I dare say I think I like it.

Since every waking moment that is not already committed to other things is now spent reading Harry Potter (I’m now on the 5th book), my cooking and baking life, and thus, my blogging life, has suffered. And for that, I apologize.

So let’s not waste anymore time!

I’m still obsessed with Vegetarian Times, and I bring you another recipe from this magical publication:

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

Serves 2

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

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.

I didn’t try this yet, but I also think the next time I do this recipe, I will caramelize about 1 cup of onions, and add it to the mixture. I will also add some sun dried tomatoes to give it more color and flavor. It also might benefit from some garlic sauteed in olive oil.

Try it out and let me know what you think!! Especially you, Chris Cann! My dad told me you are an avid follower, and I couldn’t have been happier to hear this!! Please keep in touch and give me your feedback on anything I post!!

Happy day, everyone 🙂

Lauren

xxx