Light Fettuccine Alfredo-Vegan

[Guest guest]

Light Fettuccine Alfredo-Vegan

 

Makes 4 servings

 

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

2 cups 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 soya 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.