Black Pepper Fettuccine with Chardonnay Sauce

This is another high-veggie, no-dairy meal. It portions out for two people, so just perfect for me and my husband!

Mats:
Sauce
1 cup raw cashews
1 cup Chardonnay wine
1 Tbs. nutritional yeast
1 Tbs. lemon juice
1 1/2 tsp. freshly ground black pepper
Pasta
3 oz. uncooked fettuccine
1 cup baby spinach
1/4 lb green beans, cut in half
1/4 red bell pepper, cut into thin strips

Start the sauce by pureeing the cashews with 1c water in a food processor until smooth. You may need to add a bit more water, if the processor starts seizing up. Strain the cashews through a square of cheesecloth* to remove the solids. Retain the liquid.

In a small saucepan over medium heat, bring the Chardonnay to a simmer. Cook for 7 minutes.

Stir in cashew mixture, nutritional yeast, lemon juice and black pepper. Stir really well, reduce heat to super-low and keep warm.

For the pasta, cook the fettuccine in a pot of boiling water according to package directions. Usually about 3 minutes. Drain the water.

Heat a medium saucepan over very high heat. Add the green beans and pepper strips and cook for 5 minutes, stirring constantly. You're going for a blackened sear on the outside. Remove from pan.

Reduce heat under the saucepan to medium, add 1/4c water and the baby spinach. Cover and cook for 2 to 3 minutes, or until wilted.

Toss the spinach, green beans and red bell pepper with the fettuccine, then top with Chardonnay sauce and serve!