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Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

Vegetarian Times Editors
  • minutes
  • Serves 2

INGREDIENTS

6

Asparagus spears (1/4 lb.)

1 cup

Baby spinach

1/4

Red bell pepper

1 tbsp

Lemon juice

3 oz

Fettuccine

1 1/2 tsp

Black pepper, freshly ground

1 tbsp

Nutritional yeast

1 cup

Cashews, raw

1 cup

Chardonnay wine