Dairy-Free Fettuccine Alfredo

3 cans Coconut Milk

5 cloves Garlic

1 Shallot

1 tsp Olive Oil

1 head Broccoli

Fettuccine Pasta

2 tbsp Onion Powder

2 tbsp Flour

Salt and Pepper

200g Dairy Free Parmesan (I used Okanagan’s Soya Co. Parmesan Flavour Wedge)

1. Heat a frying pan on medium heat with 1 tsp of olive oil. Mince 5 cloves of garlic and 1 shallot, add to the pan, and cook for 2-4 minutes or until the garlic becomes fragrant. Ensure the garlic doesn’t burn by stirring often.

2. Add 3 cans of coconut milk, 2 tbsp of onion powder, salt, and pepper to the pan and lower heat to a simmer for 20 minutes.

3. Cut 1 head of broccoli and add to the pan. Continue to simmer for 5-10 minutes.

4. Cook fettuccine noodles in a pot of boiling water. Once noodles are cooked, reserve 1 cup of pasta water and drain the remainder. Add the pasta to the pan of sauce.

5. Thoroughly mix 2 tbsp of flour in a small bowl with 1 cup of pasta water. Add the mixture to the pan of and stir.

6. Once the sauce begins to thicken, shred 200g of vegan parmesan and stir in the cheese to the pasta.