Measurements

• 1 lb gluten
• 2 tbsp vegan butter
• 3 cloves garlic
• 1 cup organic heavy cream substitute
• 1 cup vegan Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped

Preparation Method

• Cook the gluten-free fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, melt the vegan butter over medium heat.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Stir in the organic heavy cream substitute and bring to a simmer.
• Cook for 2-3 minutes until slightly thickened.
• Add the vegan Parmesan cheese, salt, and black pepper.
• Stir until the cheese is melted and the sauce is smooth.
• Add the chopped spinach and sun-dried tomatoes to the skillet.
• Cook for another 2-3 minutes until the spinach is wilted.
• Toss the cooked fettuccine pasta with the sauce until well coated.
• Serve immediately and enjoy your gluten-free, vegan Fettuccine Alfredo with sun-dried tomatoes and spinach.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.