Gluten And Lactose Free Fettuccine Alfredo - cooking recipe

Ingredients

1/4 cup margarine
2 cups almond milk (or less according to the thickness that you want)
1 lb plain goat milk yogurt (one large container)
1 1/2 - 2 lbs tinkyada fettuccine pasta
to make it primavera add lightly sauteed vegetable (anything available)
fresh mushrooms
Spices
cayenne pepper or parsley

Preparation

Melt butter, add milk and yogurt and keep on low flame to avoid burning.
Add a large amount of mushrooms.
Stir fry mushrooms with spices until mushrooms are soft (can be sauteed in olive or just plain water). Add the goat's yogurt and sauce. Use the mixer to cream some of the mushrooms-but not all of them.