Lactose-free Fettuccine Alfredo

I love Fettuccine sauce. I love butter and cheese. Both my digestive track and my diet do not love these things. So when I found a recipe for Fettuccine Alfredo that had no dairy, I was pretty eager to give it a shot. I was a bit suspicious about the ingredient list and the final product was... a disconcerting color. It was green. Yellow-green, actually, like split-pea soup. I hesitantly ate it and it was actually pretty decent. It tasted nothing like Alfredo sauce, but it was still a tasty, creamy sauce for my pasta with a good mouthfeel and a savoury side.

Mats:
8 oz pasta. Fettuccine is traditional, but any long, flat pasta will work. Or gnocchi.
2 Tb olive oil
4 cloves garlic, minced
2 Tb flour
1 1/2c plain soy milk
1/4c white wine
1tsp yellow miso. My store didn't have any, so I substituted 1/2 tsp sugar.
1/8 tsp nutmeg
1/2 tsp tumeric
1/2 tsp salt
1/2 tsp ground black pepper
1 Tb nutritional yeast
Optional tasty stuff: 8 oz Portobello  mushrooms, stems removed and caps cut into 1/2 inch thick strips. 8 oz boneless, skinless chicken breasts, cut into 1/2 inch thick strips.

In a medium pot, cook the pasta according to directions. Drain and set aside.
In a separate bowl, combine soy milk, white wine, miso, nutmeg, tumeric, salt and pepper. Stir well to combine.
In a small pot, heat the olive oil over medium heat. Finely dice the garlic and add to the pot, stirring constantly. Cook for 30 seconds or until the garlic begins to sizzle.
Add the flour to the garlic-oil and whisk constantly. (This is a Roux!) Cook for 2 minutes while whisking about. The flour should start to turn a light brown.
Turn the heat down to the absolute minimum
Add half the soy milk mixture to the roux, and keep on whisking.
Whisk until there are no more lumps, then add the rest of the soy milk mixture. Keep whisking.
Add the nutritional yeast. It's what makes the sauce vaguely cheesy. Whisk!
Once there are no more lumps, set the sauce aside.
If you're adding optional tasty stuff, heat about 2 Tb olive oil in a medium pan over medium-high heat. Add the optional tasty stuff and saute. Chicken will take about 7 minutes to cook, mushrooms will only take about 4.
Combine pasta, sauce and optional tasty stuff in a serving bowl and enjoy.

Sauce notes: Mine turned out a bit on the runny side, so I added a teaspoon of cornstarch to thicken it up. And then I whisked some more. Also, solids tend to accumulate at the bottom of the pot, so when you're pouring it out, make sure you stir it really well, and scrape all the solids into the serving dish.

Interesting side note: Apparently tumeric is a pH indicatior - it turns yellow in acidic solutions and bright red in basic ones.