How to make non-dairy fettuccine alfredo pasta

SAVANNAH, Ga. (WTOC) - Here’s how to make non-dairy fettuccine pasta.

INGREDIENTS

12 oz. Fettuccine pasta

2 tablespoons olive oil

1/2 cup vegetable broth

2 tablespoons flour

1 tablespoon of garlic powder or I clove of garlic

3/4 cup of creamy almond milk

3/4 cup of canned coconut milk

1/2 – 1 teaspoon of salt and pepper

Parmesan

Red pepper flakes

Chives

INSTRUCTIONS

• Boil enough water for 12 oz of fettuccine pasta, place pasta in pot, turn down heat to medium and cook for 10 minutes or until al dente.
• In a large skillet or saucepan, heat olive oil to medium. Add garlic powder or fresh garlic clove, and sauté until fragrant. Whisk in flour, until it has absorbed the oil.
• Slowly whisk in the broth and allow it to thicken.
• Whisk in the remaining ingredients, then simmer until sauce has thickened.
• Drain pasta, then fold in sauce in a large bowl
• You may adjust the seasoning with salt & pepper
• Garnish with red pepper flakes, parmesan, and chives

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