Step 1

Heat the vegan butter in a large cast-iron skillet over medium heat. Once melted, add garlic and sauté for 1-2 minutes, until garlic is lightly browned and fragrant.

Step 2

Add white wine and vegetable broth to garlic and stir to combine.

Step 3

Stir in fettuccine noodles and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed.

Step 4

Add non-dairy milk and nutritional yeast, stirring to combine. Once thick and creamy, stir in frozen peas, or vegetables of choice. Cook over low heat until heated all the way through.

Step 5

Remove from heat top with parsley, red pepper flakes, and fresh ground pepper. Serve immediately.