Servings
![]() 6
|
Total Time
30 min
|

Ingredients
- 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 Almondmilk
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp white pepper
- 1/4 tsp nutmeg
- Fresh chopped parsley for garnish
Preparation
- 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 lactose-free.).