Creamy Basil Fettuccine Aldredo

*This recipe came off the back of the Ezekiel 4:9 16 oz. Sprouted Fettuccine box. I altered it to my own preference. The original recipe contained carrots, julienned, and mushrooms. I am not a big fan of carrots in my pasta and I was out of mushrooms. The following recipe is my own adaptation to the box recipe.*

8 oz. Ezekiel 4:9 sprouted Organic Grain Fettuccine
2 Tb. extra virgin olive oil
2 c. whole milk
3/4 c. Parmesan
1 Tb. dried oregano
1 Tb. dried basil
4 TB. corn starch
1 Tb. olive oil
1 medium onion, diced fine
1 red bell pepper, diced fine
8 oz. frozen broccoli, steamed and chopped
sea salt and black pepper to taste

-Bring 4 quarts of water to a boil. Add pasta and olive oil.
*COOK 4-5 minutes and be careful to not overcook (oops! it dissolves apparently!)*
-Drain and set aside.
-In large saucepan over low heat, add milk, Parmesan and spices. Add corn starch and whisk until thick and creamy. Stir into pasta.
-In smaller skillet, saute pepper and onion in skillet (and mushrooms if you want them).
-Combine sauteed vegetables and broccoli in pasta.
-Season with salt and pepper to taste.

*You can also add a meat like turkey bacon, chicken or sausage on the side or in the dish.*

This is a REALLY filling pasta. You may think that the 8 oz. hardly seems like enough, but by the time you add the sauce and vegetables, you will have 4-6 servings. This helps alot, since this pasta is not the cheapest in the world.