Fettucini with Spring Onion Cream and Peas

This is a stupendously easy and delicious pasta dish with spring onions and fresh peas that has the indulgent taste of french onion soup, but without any of the guilt.

1 lb (500 grams) spring onions, sliced (use just the white and light greens parts)
3 Tablespoons olive oil
2 garlic cloves (left whole, but smashed)
1 teaspoon fresh thyme leaves (if using dried, using only 1/2 teaspoon)
1/8 teaspoon ground nutmeg
1/2 to 3/4 cup white wine
3 - 4 Tablespoons milk (you can use any % or even a vegan based milk)
400 grams fettucine (I like to use fresh, but you can certainly use dried)
salt and pepper to taste
Grated parmesan to taste

In a large skillet or dutch oven, heat up the oil oil with the smashed garlic cloves. When the garlic starts to sizzle and turns lightly brown, remove from the oil and discard. Add the sliced spring onions...
See the full directions on my site

Nutritions

Calories
118297

Sodium
10833mg
451% DV

Fat
648g
996% DV

Protein
4646g
9292% DV

Carbs
22449g
7635% DV

Fiber
416g
1664% DV

Pasta Vegetarian Dinner Italian