chopped vegetables (your choice; I like peppers)
1/4 cup white wine
1 tsp. olive oil
1 1/4 cups white rice milk
2 tbsp. potato starch (I am allergic to corn, so I use potato - I think if you use cornstarch you should most likely reduce the amount that you put in)
1 tbsp. finely chopped fresh sweet basil
1 tbsp. finely chopped parsley
1 garlic clove

Sauté your choice of vegetables in the white wine and oil (add meat if your not vegan; works best with spicy Italian sausage or chicken.)

Add rice milk, starch, herbs, clove of garlic to a empty jar or container and shake them together really well. Once the wine and oil have evaporated from your vegetables, pour in the alfredo mixture and let thicken (just a few minutes).

Note: It will get thicker the longer you let it simmer. You can either add additional rice milk if you like a saucier pasta sauce or additional potato starch if you like a thicker sauce...

Pour over pasta and enjoy!

Submitted by: Taylor