It's from Vegetarian Times and actually it's a vegan recipe so all of you non-dairy types can enjoy it as well. Now, those of you who know how I cook know that I use a recipe mostly as a guide, a starting point, a suggestion, so I altered it a bit as I went. I also don't measure my ingredients so I wasn't very precise and it was absolutely delicious.
Anyway, here it is:
Black Pepper Fettuccine with Chardonnay Sauce
Serves 2
Sauce:
1 cup raw cashews
1 cup Chardonnay wine
1 Tbs. nutritional yeast (I use vegetable broth powder, this is where the sauce gets its salt)
1 Tbs. lemon juice
1 1/2 tsp. freshly ground black pepper
Pasta:
3 oz uncooked fettuccine (or any other kind of pasta, I used spinach linguine the first time, whole wheat penne the second)
1 cup baby spinach (I used more like 2 cups)
6 asparagus spears (the second time I made it I used broccolini simply because that's what I had on hand)
1/4 red bell pepper, cut into thin strips (I skipped this)
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 (I used the solids as well, they added the tiniest bit of nutty crunch but make sure the mixture gets nice and smooth first.)
2. Simmer Chardonnay in a small saucepan over medium heat 7 to 10 minutes, or until reduced to about 1/3 cup liquid. Stir in cashew mixture, nutritional yeast (or vegetable broth powder), lemon juice, and ground black pepper. Keep warm.
3. To make Pasta: cook in boiling salted water according to package directions.
4. Meanwhile, bring 1/4 cup water to a simmer in a 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 2 - 3 minutes (if you're using them) until wilted. Keep warm.
6. Drain pasta, and return to pot. Toss with Sauce, and divide between 2 plates. Top each serving with wilted spinach, asparagus, and bell pepper strips.
![]() |
| Here's a photo of my first finished product. |
Enjoy!
P.S. For anyone who is interested, here is the nutritional value per Vegetarian Times:
per serving: calories: 386; protein: 15g; total fat: 16g; saturated fat: 3g; carbohydrates: 49g; cholesterol: 0; sodium: 184mg; fiber: 5g; sugar: 6g.














