Creamy Fettuccine (DF, V)

Carb loading on my first day back at work after the summer break! The kids love 'snakes' (fettucine) and this vegan version is always a big hit.  Serve it with some vegan friendly garlic bread and a generous serving of Angel Food Parmesan dairy-free alternative and you're set to go.  Yum!

Ingredients:

1 packet of dried fettuccine (check ingredients list on label)
Olive oil
2 tsps crushed garlic
1 zucchini sliced into very thin julienne strips
2 florets of brocolli finely sliced
2 portobello (breakfast) mushrooms finely sliced
1/2 red onion chopped finely
1/2 red capsicum finely sliced
Cube of frozen spinach
Handful of frozen peas and beans
1/2 cup water
1 tbsp Olivite or Olivani (dairy-free spread)
White wine (my favourite are Yealands wines)
4 sun-dried tomatoes sliced thinly (and some of the oil from them)
1 packet of soy cream (I use Alpro brand)

Method:

1. Boil a large saucepan of water with a dash of oil.  
2. Add fettuccine (broken into 1/2 lengths), turn down.
3. Cook pasta through until al dente. 
4. Put lid on and then stir regularly to avoid clumping while you make the sauce.

Sauce:

1. Cook onion and garlic in a dash of oil until transparent, taking care not to overheat the oil.
2. Add vegetables and water and cook through until water has reduced.
3. Add dairy-free spread and wine, and cook until reduced.
4. Stir through sun-dried tomatoes and pour in cream.
5. Fold through. 
6. (You might like to add cubes of avocado and some chopped olives at this point).
7. Drain pasta, leaving a spoonful of the starchy water (this gives the sauce a nice shiny appearance).  
8. Add to sauce and fold through.
9. Spoon carefully into serving plates and garnish generously with Parmesan dairy alternative.

Recipe by Alina @ LittleByLittle