Plant-Based Pairing: Hazel Chardonnay

Plant-Based Pairing: Hazel Chardonnay

  • Hazel Chardonnay 2020
  • Chickapea - Greens Penne Pasta, 8oz
  • California Olive Ranch - Keto Blend (Avocado Oil and EVOO), 16.9oz
  • DeLallo - Sun-Dried Tomatoes, 6.7oz
  • Redmond - Real Kosher Sea Salt



Grape Varietals: 95% Chardonnay 5% Grenache Blanc

This Chardonnay is bursting with big flavors of toasty vanilla and creamy lemon meringue. The grapes were whole-cluster pressed and fermented in neutral French Oak bariques, where they were aged for 16 months before a single racking for bottling.

Pairs well with vegetables, butter/cream sauces, and cheese.

Winter calls for hearty, satisfying, soul-warming fare.

By early March, I begin to get excited for the return of local veggies. This pairing does a wonderful job of bridging winter to spring and serves as a reminder that warmer days are on the way.

Great meal to enjoy with guests or to have leftovers for the week. My daughter brings it for lunch chilled!

Ingredients: Serves 6-8 (Gluten-Free with GF Pasta)

  • 1lb. penne pasta, or pasta of choice
  • 5 cups broccoli florets about 3-4 bunches)
  • 2 tosp. olive oil
  • I yellow onion, diced
  • 2 medium red bell pepper, diced
  • 6 oz. sun-dried tomatoes packed in oil, sliced into thin strips
  • 6-8 oz. arugula (a few healthy handfuls)
  • Sea or kosher salt and ground black pepper

For lemon basil cashew cream sauce:

  • 11/2 cup raw cashews, soaked for 30 minutes in boiled water or soaked overnight in room temp water
  • 4 cloves garlic
  • lemon, juiced
  • 1-2 cup(s) packed fresh basil
  • I cup water + 1 cup of reserved pasta water (pasta water will be added after the sauce is processed in blender)
  • 1/2 tsp. sea or kosher salt


  • Soak cashews either way suggested, depending on time.
  • Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta, as it finishes cooking. Reserve 1 cup of starchy pasta water before draining. Drain the pasta and set aside.
  • Make the lemon basil cashew cream sauce: Add all the ingredients, except reserved pasta water, to a high-speed blender. Blend until smooth and creamy. Set aside.
  • Cook the veggies: Add the olive oil to a large skillet over medium heat. Feel free to use the oil from the sun-dried tomato jar. Add the onion and bell pepper. Season with a sprinkle of salt and ½ tsp. ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, add the sun-dried tomatoes, cook for 1-2 minutes with the veggies, and then add the arugula to the skillet. Cook briefly, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, another 1-2 minutes.
  • Add the drained pasta & broccoli to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding some of the reserved starchy pasta water to reach your desired consistency. I tend to put all the reserved pasta water since the sauce will continue to thicken after cooking. Taste and season additionally with salt and/or a squeeze of fresh lemon juice, as desired.
  • Serve immediately. Enjoy!


*Please note that the bundle does not include fresh produce, garlic, and herbs. Wine and packaged food products will arrive separately.

  • Free shipping on all orders over $360
  • Ground Track (3-5 Business Days)