This is a recipe donated by a parent: All recipes welcome and I can add them to the website!
Boil a package of mung bean fettuccini. Melt 3-4 T soy free dairy free butter substitute.
Liquefy in blender: 1/2-3/4 c. Raw pine nuts
1/2 c. Almond milk
Salt, pepper, garlic or onion and Italian herbs to taste
Slowly add melted butter and blend to smooth and thickening. Place sauce back into saucepan and heat through until thickened. Don’t over heat. Serve over cooked mung bean noodles.