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Creamy, satisfying and dairy-free.
Set water to boil in a medium sized pot.
Wash and chop half a crown of broccoli, steam broccoli.
Wash and slice crimini mushrooms, sauté in vegetable oil in a sauce pan.
Add fettuccine pasta to boiling water and cook according to directions on package.
In a separate pot, sauté garlic and onion in vegetable oil (for a thicker sauce, add flour).
Add almond milk, Daiya cream cheese style spread, and spices into the pot with garlic.
Use whisk to mix sauce, when smooth, add mushrooms and broccoli.
Add sauce to pasta and serve!