Ingredients:

• 2 packets Slendier Shirataki Fettuccine
• 1 cup coconut milk
• ¼ cup margarine or non-dairy spread
• 2 tbsp fresh lemon juice
• ½ tbsp lemon zest
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• 1 cup frozen peas

Instructions:

1. Rinse and drain the Slendier Shirataki Fettuccine, set aside.
2.  To a large pan add the milk, non-dairy spread, lemon juice, lemon zest, nutritional yeast, and garlic powder to a large pan. Bring to a simmer and cook 5-8 minutes, stirring occasionally.
3. Next, add in the Shirataki Spaghetti and frozen peas and stir. Cook for about 5 more minutes until the peas are warmed throughout and the pasta is evenly coated in the sauce.
4. Remove from the heat and top with fresh oregano or vegan parmesan. Serve and enjoy!