Try this low-fat and vegan version of the all-time favorite Italian pasta dish.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 335 | 0mg | 5g | 52g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.5 | Water saved (gallons) [animal consumption only] |
 |
14.1 | Manure (pounds) not deposited into the environment |
 |
15.9 | Grains / feed (pounds) not consumed by animals |
 |
34.6 | Methane (gallons) not created by animals |
 |
423.4 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
Ingredients
- 16 oz fettucine (boiled and drained)
- 1 Tbsp buttery spread
- 2 garlic cloves (minced)
- 1 Tbsp flour (unbleached all purpose)
- 1 1/2 C soy milk
- 1 oz cream cheese (soy plain)
- 1 1/3 C Parmesan cheese (non-dairy grated)
- 1 Tbsp parsley (fresh) (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, melt the buttery spread over medium heat; add the garlic and saute for one minute.
- Stir in the flour; gradually add the milk with a whisk until blended, and cook for 10 minutes or until thickened and bubbly, stirring constantly.
- Stir in the cream cheese and cook for two minutes; add most of the Parmesan cheese and stir constantly until the cheese melts.
- Pour the cream sauce over the hot pasta and toss well to coat; top with the remaining Parmesan cheese, fresh parsley and seasonings.
Recipe Notes
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC