A simple twist on the Italian favorite!


  • 16 oz fettuccine
  • 3 tbsp olive oil or soy margarine
  • 3 tbsp flour
  • 4 tbsp dry white wine or vegetable stock
  • 2 cups Silk unsweetened soy or almond milk
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/4 tsp nutmeg
  • Fresh chopped parsley for garnish

Prepare fettuccine according to package directions. While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook, stirring, for 2 minutes. Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes. Remove from heat. Toss with cooked pasta, arrange on six plates and sprinkle each serving with fresh parsley.

NOTE: Add 1 cup of grated Parmesan cheese to sauce if desired (The recipe will no longer be dairy-free).

Recipe by Silk.