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