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!