Measurements

• 8 oz gluten
• 2 tbsp vegan butter
• 1 cup coconut cream
• 1/2 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic
• minced
• 2 tbsp fresh parsley
• chopped

Preparation Method

• Cook the gluten-free fettuccine according to package instructions.
• Drain and set aside.
• In a large skillet, melt the vegan butter over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Stir in the coconut cream and bring to a gentle simmer.
• Add the nutritional yeast, salt, and black pepper, stirring until well combined.
• Add the cooked fettuccine to the skillet and toss to coat in the sauce.
• Cook for an additional 2-3 minutes until the pasta is heated through.
• Garnish with fresh parsley before serving.

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