Measurements

• 1 pound gluten
• 2 tablespoons vegan butter
• 4 cloves garlic
• 1 cup organic coconut cream
• 1/2 cup nutritional yeast
• 2 jalapeno peppers
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste

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 coconut cream and bring to a simmer.
• Add the nutritional yeast, salt, and black pepper.
• Stir until well combined.
• Add the sliced jalapeno peppers and red pepper flakes.
• Cook for another 2-3 minutes.
• Toss the cooked fettuccine pasta in the sauce until well coated.
• Serve hot, garnished with additional jalapeno slices if desired.

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