ingredients
- 230g dry fettuccine pasta
- 1 tablespoon vegan spread
- 1 1/2 cups Flora Thickened Plant Cream
- 1 garlic clove, finely chopped
- 1 cup finely grated vegan Parmesan cheese, divided
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh ground black pepper, to taste
- 1/4 teaspoon lemon juice
- 2 tablespoons chopped parsley, for topping
instructions
- Cook pasta according to the directions on the packet.
- Meanwhile, melt the spread in a saucepan. Add the plant cream, and bring to the boil. Reduce the heat and simmer for 5 minutes. Then add the garlic, half of the cheese, salt and black pepper. Whisk the ingredients together, and continue to simmer the mixture until the cheese is completely melted. Add the lemon juice. Taste the sauce and add more salt and pepper, if desired.
- Toss the cooked pasta in the sauce and serve immediately with the remaining vegan parmesan cheese and fresh chopped parsley on top.
Recipe Link: https://www.floraspread.com.au/recipes/fettuccine-alfredo-244253
