Alfredo Sauce Over Fettuccine Ff

• 12 ounces pasta, fettuccine uncooked, or 16 ozs fresh
• 1 x white wine dry
• 3 large garlic cloves minced
• 1/4 cup sweet red bell peppers fine chop
• 1/4 cup scallions, spring or green onions slice
• 1/4 cup parsley leaves fresh, chop, or 1 tb dry
• 1 tablespoon flour, all-purpose
• 12 ounces evaporated milk skim
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 cup nutritional yeast flakes parmesan

1. Cook fettuccine to desired doneness as directed on the package.
2. Drain; keep warm.
3. Meanwhile, saute garlic in wine ; cook for 1 minute.
4. Add bell pepper, onions, parsley and flour; cook and stir for 1 minute.
5. Gradually stir in milk until blended.
6. Bring to a boil, stirring constantly.
7. Cook for 3 to 5 minutes, or until sauce boils and thickens, stirring frequently.
8. Remove from heat; stir in basil and oregano.
9. Add cooked fettuccini; toss gently to coat.
10. Sprinkle with nutritional yeast.

pasta, white wine, garlic, sweet red bell peppers, scallions, parsley, flour, milk, basil, oregano, nutritional yeast

Taken from recipeland.com/recipe/v/alfredo-sauce-over-fettuccine-f-39121 (may not work)