Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

Sauce *1 cup raw cashews *1 cup Chardonnay wine *1 Tbsp. nutritional yeast *1 Tbsp. lemon juice *1.5 tsp. freshly ground pepper Pasta *3 oz. uncooked fettuccine *1 cup baby spinach *6 asparagus spears *1/4 red bell pepper, cut into thin strips

1. To make sauce: blend 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 small saucepan over medium heat seven to ten minutes, or until reduced to approx. 1/3 cup liquid. Stir in cashew mixture, nutritional yeast, lemon juice and ground 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 a 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 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 peppers. -Vegetarian Times