8 oz. 100 % Whole Grain Fettuccine,
or Spinach Fettuccine
½ Cup Pure Vegetable Oil
1 large Onion
1 Clove Garlic
½ Cup Alfalfa Sprouts
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
Few Sprigs parsley
Grated Vegan Parmesan Cheese.
Wash and chop onion and garlic clove.
Finely chop parsley.
Sauté onions and garlic in oil until transparent.
Add parsley, sprouts and other spices.
Cover and cook on low flame for 5 minutes.
Add the pasta to the boiling water, being careful
not to over-cook the fettuccine.
Add the drained “Al Dente” fettuccine to the ingredients
in the skillet, and stir gently.
Serve garnished with lots of
grated Vegan Parmesan Cheese.
Add mashed tofu to this recipe and
sauté for 15 minutes.
Increase granulated garlic and oregano to
2 Tbsp. each.