ONE POT CREAMY GARLIC PASTA

This one pot creamy garlic pasta is probably the closest recipe I’ll share to a vegan fettuccine alfredo*. Also, sorry in advance for a couple more pictures than usual today.

Ingredients

  • 1/2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 shallot finely chopped
  • 2 cups low-sodium vegetable broth (see notes)
  • 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
  • 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
  • 8 oz dry fettuccine
  • black pepper, dried oregano and red pepper flakes to taste
  • chopped fresh basil or parsley for serving

Instructions

  1. Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
  2. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.

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