Ingredients

2 servings of fettuccine, cooked according to package directions

1 tbsp unsalted butter
1 clove garlic, minced
1 cup homemade cashew milk (or cream)
1/2-1 tsp seasoned salt
2 tbsp parmigiano reggiano (real parmesan), plus more for topping  *see notes for vegan version
optional: 1/2 tsp rosemary, minced

Method

1. Melt butter in a pot.
2. Add garlic to the melted butter and sauté until garlic is golden.
3. Add cashew milk (or cream) and seasoned salt, and allow to come to a simmer.
4. Add parmesan and optional rosemary, and allow sauce to thicken slightly.
5. Remove from heat, mix in cooked fettuccine, and serve topped with more parmesan.

Notes:

1. For less clean up, cook and strain off fettuccine, then use the same pot for making your sauce. This also takes away stress from having to monitor two pots at once.
2. For a vegan version, I recommend NOT using oil in place of butter. A vegan butter/margarine works best as a substitute. Vegan parmesan, nutritional yeast, or even 1/2 teaspoon of white miso paste can be used to replace the parmigiano reggiano.
3. Add-ins: spinach and bell peppers (sauté before adding garlic), grilled chicken breast, garlic mushrooms, roasted red peppers, blistered cherry tomatoes, broccoli and bacon, spring peas, garlic shrimp
4. If you are eating for one or doubling the recipe, leftover fettuccine alfredo reheats better if made with the homemade cashew milk. When made with cream the alfredo separates in the microwave.