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.
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