Time 30 minutes
Sauce
1 cup raw cashews
1 cup white wine
1 tablespoon nutritional yeast
1 tablespoon lemon juice
2 tablespoon fresh ground black pepper
1 tablespoon paprika
1 tablespoon allspice
Pasta
4 tablespoons of Olive Oil
500 grams of Spaghetti
1 Shallot
2 cloves of garlic
1 cup fresh spinach
6 asparagus
1/2 cup red bell pepper (cut in thin strips)
Fresh chile to taste
1) To make sauce: Put cashews and 1 cup water in blender. Strain in mesh strainer
2) Heat up white wine in saucepan for 5-10 minutes. Stir in cashew mixture, yeast, lemon juice, and black pepper, paprika, and allspice.
3) Boil pasta according to directions
4) In frying pan add olive oil and cook Shallot until transparent, then add garlic, bell pepper, and asparagus. Turn off heat add spinach and cover. Keep warm
5) Drain spaghetti and return to pot. Toss with sauce. Add the asparagaus mixture and serve.
