Fettucini Alfredo {#recipe #pasta #lactosefree} #galactosemia friendly

Does the world really need another Fettucini Alfredo recipe one may ask. I certainly think so because it is such a quick dinner that is super delicious.  Now you may not be surprised to hear previously may have had Alfredo once before at home and of course never out.  You know there are not "safe" versions eating out and for some reason or another I remembered it - from the one time I tried it before - as not being that great.    So now I have had the urge to give this another try and tadahhhhh I declare success.  It was not even good it was great; everyone loved it so yes,  Fettucini Alfredo will be make an appearance again in the near future…

Now I don't know if there is a way to make Fettucini Alfred look pretty…you be the judge

Our kids are allowed - among some other aged cheeses - Parmigiano Reggiano which is free of milk sugar due to the aging process, if you want a vegan version I suggest using vegan Mozzarella style shreds. One last note to those new to galactosemia please always check with your clinic and beware that lactose free does often not equal galactosemia safe.

Fettucini Alfredo

• 1 package fettucini
• 2 TB Vegan "butter" {I use Earth Balance}
• 2 TB  Flour
• 1-1/2 C plain soy creamer
• 1-1/2 C grated Parmigiano Reggiano
• 1 C minced fresh Italian parsley {about 1/2 bunch}
• Salt, freshly ground pepper and a pinch of nutmeg to taste

1. Cook fettucini according to package instructions; and make Alfredo sauce in the meantime
2. Over medium heat melt "butter" stir in flour when completely melted. Combine both
3. Add soy creamer stirring the entire time to be sure that all lumps are worked out
4. Add Parmigiano and bring to a low simmer, carefully stirring the sauce.  It should not boil.
5. When sauce has thickened - do not let it get too thick - add parsley together with salt, pepper, and a pinch of nutmeg.