Thick, creamy Alfredo sauce smothers fettuccine in this delicious vegan version of an old Italian classic.
INGREDIENTS:
12 oz. dry fettuccine or your choice of pasta
1 pint soy milk
4 cloves garlic, minced
6 Tbsp. vegan cheese, grated
4 Tbsp. fresh parsley, chopped
Freshly ground black pepper, to taste
40z vegetables of your choice (such as carrots, broccoli or peas), chopped and steamed
DIRECTIONS:
Cook and drain the pasta.
Place in a large non-stick sauté pan along with the soy milk and garlic. Bring to a simmer, stirring frequently. Add the vegan cheese.
Continue cooking until the “cheese” melts and the sauce thickens. Stir in the parsley and black pepper. Add the steamed vegetables, toss gently and serve.
Don’t forget the garlic bread! Yum!
