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Creamy Light Fettuccine Alfredo

12 oz. dry fettuccine or your choice of pasta
1 pint soya milk
4 cloves garlic, minced
6 Tbsp. vegan cheese, grated
4 Tbsp. fresh parsley, chopped
Freshly ground black pepper, to taste
400 g vegetables of your choice (such as carrots, broccoli or peas), chopped and steamed

Cook and drain the pasta. Place in a large non-stick sauté pan along with the soya milk and garlic. Bring to a simmer, stirring frequently. Add the vegan cheese. Continue cooking until the ‘cheese’ melts and the sauce thickens. Stir in the parsley and black pepper. Add the steamed vegetables, toss gently and serve.

Makes 4 servings