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3 servings
1/2 tbsp olive oil
4 cloves garlic minced
1 shallot finely chopped
2 cups vegetable broth or vegetable stock (see notes)
1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
8 oz dry fettuccine
black pepper, dried oregano and red pepper flakes to taste
chopped fresh basil or parsley for serving
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1st Keep
 Clawdia
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