Gluten and Lactose Free Fettuccine Alfredo

For those of you who want a stick-to-your bones pasta dinner but have allergies and feel limited. It's a tasty recipe that my mom would make for dinner.

• Ready In: 35 mins
• Serves: 3

Ingredients

• 1⁄4 cup margarine
• 2  cups  almond milk (or less according to the thickness that you want)
• 1  lb  plain  goat milk yogurt (one large container)
• 1 1⁄2-2  lbs  tinkyada fettuccine pasta

• to make it primavera add lightly sauteed vegetable (anything available)

•  fresh mushrooms

• Spices

•  fresh oregano or  cayenne pepper or  parsley or  dried basil or  oregano or  cayenne pepper or  parsley

Directions

1. Melt butter, add milk and yogurt and keep on low flame to avoid burning.
2. Add a large amount of mushrooms.
3. Stir fry mushrooms with spices until mushrooms are soft (can be sautéed in olive or just plain water). Add the goat’s yogurt and sauce. Use the mixer to cream some of the mushrooms-but not all of them.