Creamy Light Fettuccine

5.0 (1 reviews)
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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.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind