• Egg-free fettuccine pasta (12 oz)
  • Non-dairy cannamilk (1 cup)
  • Non-dairy cream cheese (4 oz)
  • Lemon zest (1-2 tsp)
  • Nutritional yeast (3 tbsp)
  • Almonds – sliced and blanched (3 tbsp)
  • Cannabis oil (or olive oil if you don’t want to double-up on cannabis) (1-2 tbsp)
  • Chopped fresh parsley (1/2 cup)
  • Garlic – finely chopped (3 cloves)
  • Sea salt and ground black pepper (to taste)

What you do:

  1. Make your pasta
  2. Blend together non-dairy milk, non-dairy cannamilk, almonds, non-dairy cream cheese, lemon zest, nutritional yeast, black pepper, and sea salt until smooth.
  3. Cook the cannabis oil (or olive oil) and chopped garlic in a large skillet over medium heat. Stir the mixture until the garlic turns soft, begins to brown, and starts to sizzle slightly.
  4. Add your blended mixture to the skillet and stir. Add 1/2 cup of water (can be taken from the water you used to boil your pasta), stir, and bring to a simmer. Cook for 5-10 minutes until sauce is thick and creamy.=
  5. Pour sauce over your pasta and enjoy!