A GF, SF, Vegan version of Fettucini Alfredo VVV Style!

The Gluten Free, Soy Free, Vegan version of a favorite: 

Fettuccine Alfredo 

Ingredients:

Gluten free pasta (available at Trader Joe's)

3-4 stems of broccoli

1/4 cup of chopped onions

8 small mushrooms (sliced)

1 tbl sp chopped garlic

1 tbl sp Earth Balance soy free margarine

1 cup Daiya mozzarella cheeze

3 tbl sp nutritional yeast

1 1/2 cup (or more) original flavored hemp milk

1 tbl sp dried basil

1 tbl sp dried oregano

salt and pepper to taste

Directions:

Heat iron skillet or pan on high. Place butter until fully melted. Then add the garlic and onions. Allow to cook  for a few minutes. Next are the mushrooms. In a separate smaller pot, heat on a high with a little bit of water. Add broccoli and cover (about 10 minutes). While items are cooking and sizzling, get your big pot out and fill it with water (about 3/4 full). Heat on high until it boils. Add the GF pasta. Take your pasta utensil and stir up the pasta periodically or it will all stick together like one huge ball! Lower the heat to medium and let it cook for about 12 min. Don't forget to stir intermittently. By now, the mushrooms should be ready. Add a cup of the hemp milk and stir. Now, add in 1/2 cup of the cheeze until fully melted. Add in the rest of the milk and cheeze. Stir well. Make figure 8's if you want or sing. Add in nutritional yeast, basil, oregano, salt, pepper. Taste. Add more if need be. Broccoli should be done. Set aside. Check the pasta. Done? No, maybe 2 more minutes. Done now? Okay! Treat the GF pasta like regular pasta. Place in a strainer and run cold water on it. Let it drain. Place broccoli in sauce and mix. Voila! See? That was easy! :0) Now call all your friends over for dinner!

Bon appetit!