Black Pepper Fettuccine with Chardonnay Sauce and Grilled AsparagusServes 2.

Time: 30 minutes or fewer.

Ingredients:

Sauce

  • 1 cup raw cashews
  • 1 cup Chardonnay wine
  • 1 Tbs. nutritional yeast
  • 1 Tbs. lemon juice
  • 1 ½ tsp. freshly ground black pepper

Pasta

  • 3 oz. uncooked fettuccine
  • 1 cup baby spinach
  • 6 asparagus spears (¼ lb.)
  • ¼ red bell pepper, cut into thin strips

Directions:

  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.

Nutritional information:

Per Serving (3/4 cup pasta tossed with 1/4 cup sauce and vegetables):

  • Calories: 386
  • Protein: 15 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 184 mg
  • Fiber: 5 g
  • Sugar: 6 g

Source: http://www.vegetariantimes.com