Broccoli and Mushroom Fettucini Alfredo

Ingredients:

Alfredo for 1 (I used a full package but I do wish I would have doubled the sauce recipe)
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional

Directions:

1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.

2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.

3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.

4. Put broccoli into strainer and drain water and noodles on top of the broccoli to heat it.

5. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.

Levi gives this two BIG thumbs up. He absolutely loved it (minus the broccoli and mushrooms) and cleared his entire plate (which is a very big deal for him). He just asked for seconds also (he ate like an hour ago). So this is a very big deal! If Levi likes it, it MUST be good!