Creamy Light Fettuccine

This is a great recipe for “alfredo sauce” I got this recipe off this website.

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
400 g vegetables of your choice (such as carrots, broccoli or peas), chopped and steamed

• 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.

I also added crushed red pepper because I’ve been addicted to it lately!! This was a great dish and made 4 servings so I was able to freeze individual servings for future meals on the go!

Brittney