Fettuccine Alfredo

Yesterday we tried the Fettuccine Alfredo. We didn't think it tasted much like alfredo at all, but it was still good. I didn't have any mushrooms in the house, so I added some spinach instead. The spinach was delicious and if I make it again, I will be adding the spinach plus mushrooms. If you make this, don't expect an exact duplicate of Alfredo, but expect a different, albeit delicious taste. Buen Provecho!

Fettuccine Alfredo

This is really, really, good be sure to give it a try!

1 Tablespoon olive oil
8 +/- fresh mushrooms, sliced or chopped
3-5 cloves fresh garlic, minced
1 can coconut milk
1/4 teaspoon nutmeg (don’t leave out)
½ -1 teaspoon black pepper
1/4 cup nutritional yeast
juice of half a lemon

2 Heaping Tablespoons whole wheat flour mixed with ½ cup rice milk

Saute the mushrooms and the garlic in a pan over med-low heat, for about 5 minutes or until the way you want them. Separately, bring the coconut milk to boil over a fairly low heat. As soon as it starts boiling, add the nutritional yeast, nutmeg, pepper, lemon and remove from heat. Mix it all together. Add the mushroom mixture to the sauce and simmer on low heat. While stirring slowly add the flour and milk mixture. Make sure to stir constantly or it will burn. Just stir until it come to a consistency that looks like alfredo sauce and serve immediately over noodles of choice. We use whole wheat spaghetti or fettuccine noodles. Would also be good with spelt noodles.