INGREDIENTS
3 cloves
Garlic
1 tbsp
Parsley
1 14.5 ounce can
Coconut milk
1/3 cup
Vegetable stock or broth
1 tsp
Dijon mustard
4 tbsp
Vegan butter
8 oz
Fettuccine pasta
2 tbsp
All-purpose flour
1 tsp
Black pepper, freshly cracked
1/4 cup
Nutritional yeast
1
Salt and pepper
2 tbsp
Reserve hot pasta water