One Pot Vegan Fettuccine Alfredo with Peas and Roasted Cherry Tomatoes

INGREDIENTS:

8 garlic cloves, minced
2 tbsp extra virgin olive oil
2 tbsp vegan butter
2 cups low sodium vegetable broth
2 cups organic soy milk

salt/pepper to taste
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp nutritional yeast
8oz fettuccine pasta
1 cup frozen peas
1 cup roasted cherry tomatoes
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DIRECTIONS:

On medium heat, add garlic, butter, oil, and a sprinkle of salt to a large skillet or pan big enough to fit the fettuccine pasta for a few minutes to get the garlic juices flowing and the butter melted. About 5 minutes.
Pour in vegetable broth, organic soy milk, and all seasonings. Bring to a boil then bring heat down to low-medium heat.
Place in fettuccine pasta. Press it down gently with tongs to submerge in the liquid. The pasta will absorb the liquid as it cooks making the Alfredo sauce thicker.
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