This will be quick… I am was craving black truffles and alfredo sauce with pasta! End of story. But what’s a girl to do when she’s on a spiritual cleanse and not having dairy? She starts thinking, how do I make alfredo sauce with my new love Silk heavy whipping cream. Hmm.. this could work. It’s still a recipe in progress, but a good one. I will try to fancy it up more with some white wine and shallots, but since my friend Britt asked for the recipe with a ton, pretty please and he created the most gorgeous flower arrangement for my birthday last year, I had to post.

• Penne pasta, about 3 cups
• 2 garlic cloves, peeled and minced
• 3 tbsp vegan butter
• 1 small black truffles, chopped and sliced for garnish
• 1 tablespoon cornstarch
• 1 cup Silk’s Dairy Free Heavy Whipping Cream
• 1/4 cup vegetable broth
• 2 tablespoon nutritional yeast
• Salt and pepper
• red pepper flakes ( garnish)

1. In the same skillet, add the vegan butter over medium heat. Once melted, add the garlic and saute for 2 minutes.
2. Pour in the Silk Heavy cream and quickly stir in the corn starch. Continue to stir.
3. Add in the vegetable stock. Stir together and allow to cook for 4-5. Add the nutritional yeast. Stir constantly. Check the thickness. If too thick add more whipping cream. If too thin add a bit more of cornstarch. The key here is stirring constantly. Once you get the consistency as you desire, add truffles and season.
4. Add salt and pepper to taste.
5. Carefully combine the drained pasta.
6. Add to plate, garnish with more truffles and red pepper flakes.