The original recipe from my good friend Tami Wall included fresh tomatoes and sauteed mushrooms, which you can certainly add, but I just thought the cream sauce was so delicious as the basis for a vegan “Alfredo” that I wanted to offer it as such.

Ingredients

12 ounces fettuccine noodles, whole grain or gluten-free
2 tablespoons olive oil
4 cups zucchini squash sliced into half-circles
3 garlic cloves, minced

Make sure to drain the cooked pasta well before tossing it with cream sauce in a large bowl. Plate pasta on individual plates, and  garnish with additional basil (finely chopped), as well as any other veggies you like: sauteed mushrooms, tomatoes, peppers, etc.

Serve immediately.

Makes 4 servings

Wheat- and gluten-free if using wheat- and gluten free pasta; soy-free