Brescafé

Hi Meghan,The recipe for the feniucctti alfredo came from the cookbook Skinny Bitch In the Kitch. Here is the recipe.3 quarts waterabout 4 3/4 teaspoon fine sea salt8 ounces whole wheat or brown rice feniucctti1/4 cup refined coconut oil1/2 cup vegan creamer1/4 cup vegan parmesan cheese1/4 teaspoon pepper2 cups fresh peas, cooked or cooked broccoli (optional)In a 4 to 6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring water to a boil, add the feniucctti, and cook according to the package directions.Meanwhile, in a 1 to 2 quart sauce pan over medium heat, melt the coconut oil. When it's almost melted, whisk in the creamer, increase the heat to medium high, and bring to a simmer. Whisk in the Parmesan, pepper, and the remaining 1/4 teaspoon of salt. Cover and set aside.When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the sauce (re-whisk if it separated) and peas or broccoli if using. If it seems to dry, and 1/4 to 1/2 cup of the pasta water. Transfer the pasta to plates and serve.