Truffled Fettuccine Alfredo

Truffled Fettuccine Alfredo dish seen from above with garnish
Makes 2 servings


  • ½ lb uncooked Fettuccine Pasta

  • ½ Bertie wheel, cut into quarters

  • 3 tablespoon unsweetened Non-dairy Milk

  • Salt to taste

  • Sage leaves for garnish

  • Pinch of nutmeg


  1. Follow the directions on the fettuccine package to cook the pasta.

  2. While the pasta cooks, place the Bertie cubes and non-dairy milk into a high speed blender.  Blend until smooth and creamy.

  3. Once the pasta is cooked, drain and place back in the pot. Pour the Bertie sauce over the pasta and toss well to combine.

  4. Serve in a bowl and garnish with a pinch of nutmeg and sage leaves.