We decided to make a pasta dinner with Seth’s mom while we were visiting and felt like an Alfredo style sauce. We love the recipe in the February 2012 issue of Vegetarian Times, but it takes a little work so we don’t make it that often. I ran into an issue while making the sauce – I neglected to bring a fine mesh strainer so I couldn’t strain the solids out of the cashew cream, which meant the sauce was really, really thick. I should have compensated by not reducing the wine as much, but I didn’t. It was still tasty, just heavy. We sautéed some asparagus, red bell pepper and spinach and mixed in with the pasta. I also got a little heavy handed with the vinegar in the dressing for the salad. It was still good, just more tart than we like. Seth made amazing garlic bread too.