Creamy Alfredo-Style Manchego Pasta

IF using full fat coconut cream- I recommend refrigerating it for at least 1 hour beforehand. All the substance will be at the top; avoid the watery bits. In a medium sauce pan, warm up the cream. Don’t let it boil; stir often. After ~5-7 mins, add your garlic and cheese while continuing to stir. Once they’ve melted, slowly add in your white wine, sea salt & pepper. I leave it on the stove until nice and thick and some of the wine has evaporated. Let it cool slightly and serve over your favorite cooked pasta or toss the pasta in the pan with the sauce once cooked and drained. Great with penne, spaghetti or fettuccine. I was feeling a bit extra- so I added a handful each of sundried tomatoes, red peppers, chili flakes and spinach to the cream sauce. DELISH!