PREP:10 mins COOK:20 mins SERVINGS:2 CALORIES:644 Level:Easy
2 cups Vegetable Broth with Casa de Sante Vegetable Stock
1 cup lactose free milk or plant milk
8 oz gluten free fettuccines
¼ cup Parmesan
¼ cup Parsley
1 Tbsp Garlic Olive Oil2 Tbsp Unsalted Butter
1 Salt And Ground Black Pepper
1. Heat 1 Tbsp garlic olive oil in a skillet or pot over medium-high heat. Stir in 2 cups vegetable broth, 1 cup milk, 2 Tbsp butter (optional), and 8 oz fettuccine pasta. Season to taste with salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally until the pasta is cooked through, about 18-20 minutes.
2. Stir in ¼ cup Parmesan cheese and ¼ cup parsley.
3. If the sauce is too thick, you can thin it by adding more milk until the desired consistency is reached. Serve immediately.