What do you use when you can't use Almond Milk? I've recently come across a product called "Ripple" that has added some creaminess to this meal that would have been lacking with my usual rice milk. It's made of split peas (which I love) and in this recipe I used their half and half product which was quite creamy just in the bottle. It also helps that it doesn't have a strong smell or taste to it which is great for cooking.
Whenever my kids ask for more of any dinner I make, I know I have scored with the dish and then some.
Because this was super fast, I had time to make a second batch right after and had the chance to show my teen how to make it in 5 minutes flat.
All the ingredients were already laid out so it was just a matter of putting it in the pan. It also helped that I made too much pasta. I always seem to make either too much or too little. Is there a way to measure the right amount when breaking pasta and boiling it?
To add to the creaminess, I also added some nutritional yeast which is great in soups and a great form of vitamin B12.
You can also add other veggies like peas or spinach for added protein in this meal to switch things up a bit.
Creamy Vegan Fettucine
- 12 oz fettuccine pasta
- 2 tbsp grapeseed oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Ripple Half & Half Original
- 1 tbsp lemon juice
- 1/3 cup grated vegan Parmesan cheese (I used “Follow your Heart”)
- 1/4 cup finely chopped fresh basil
- 1/2 tsp salt
- Cook pasta according to package directions.
- Heat grapeseed oil in large skillet over low/medium heat; sauté onion, garlic for about 3 minutes or until onion is soft and clear.
- Pour Half & Half and bring to a boil. Add salt and Cook for about 2 minutes.
- Add pasta, lemon juice to skillet, and combine. Stir in cheese and basil. Serve Immediately.
Adapted from Ripple