Ingredients

• 4 tbsp vegan butter
• 6 cloves garlic (minced)
• 1 cup dry white wine
• 2 cups vegetable broth
• 8 ounces fettuccine noodles
• 1/2 tsp salt
• 1/2 cup unsweetened coconut milk
• 1/4 cup nutritional yeast
• 1 cup peas, (or vegetable of choice)
• 1/4 cup fresh parsley (minced)
• red pepper flakes, (optional)
• freshly ground pepper, (optional)
• HALF RECIPE serves 2
• 2 tablespoons vegan butter
• 3 cloves garlic minced
• 1/2 cup dry white wine
• 1 cup vegetable broth
• 4 ounces fettuccine noodles (I used 5 ounces)
• 1/4 tsp salt
• 1/4 cup unsweetened non-dairy milk (OP used soy) I used 1/2 cup coconut milk
• 1/8 cup nutritional yeast
• 1/2 cup peas, or vegetable of choice
• 1/8 cup fresh parsley minced
• red pepper flakes, optional
• freshly ground pepper, optional

Directions

• 1. Heat the vegan butter in a large cast-iron skillet over medium heat. Once melted, add garlic and sauté for 1-2 minutes, until garlic is lightly browned and fragrant. 
• 2. Add white wine and vegetable broth to garlic and stir to combine. 
• 3. Stir in fettuccine noodles and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed. 
• 4. Add non-dairy milk and nutritional yeast, stirring to combine. Once thick and creamy, stir in frozen peas, or vegetables of choice. Cook over low heat until heated all the way through. 
• 5. Remove from heat top with parsley, red pepper flakes, and fresh ground pepper. Serve immediately.

Notes

• Serving and Storing – Serve immediately with fresh parsley, red pepper flakes, and freshly ground pepper. You can also add some vegan parmesan for extra creaminess. Serve with crusty bread and a vegan caesar salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
• Variations – I choose peas for this recipe but many vegetables are great alternatives. A few other recommendations are broccoli, asparagus, Brussels sprouts, or shiitake mushrooms.
• I tried unsweetened almond milk. Don’t like it. Sweeter, less creamy. Stick with the coconut milk.

Nutrition