1 lb Fettuccine
Sauce:
½ cup Earth Balance Vegan Butter
2 cups Almond Milk, or other non-dairy milk, such as soy
12 oz Firm Silken Tofu
2 Tbsp White Cooking Wine
½ tsp Salt
½ tsp Pepper
⅛ tsp Nutmeg
1 tsp Thyme
3 Tbsp Cornstarch
3 Tbsp Non-dairy Parmesan Cheese
2 Bulbs Roasted Garlic, cloves removed from skin*
Veggies:
1 pt Grape Tomatoes, halved
16 oz can Artichoke Hearts, quartered
5 oz Fresh Baby Spinach
Salt & Pepper, to taste