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:
- Boil a large saucepan of water with a dash of oil.
- Add fettuccine (broken into 1/2 lengths), turn down.
- Cook pasta through until al dente.
- Put lid on and then stir regularly to avoid clumping while you make the sauce.
- Cook onion and garlic in a dash of oil until transparent, taking care not to overheat the oil.
- Add vegetables and water and cook through until water has reduced.
- Add dairy-free spread and wine, and cook until reduced.
- Stir through sun-dried tomatoes and pour in cream.
- Fold through.
- (You might like to add cubes of avocado and some chopped olives at this point).
- Drain pasta, leaving a spoonful of the starchy water (this gives the sauce a nice shiny appearance).
- Add to sauce and fold through.
- Spoon carefully into serving plates and garnish generously with Parmesan dairy alternative.
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