Try this low-fat and vegan version of the all-time favorite Italian pasta dish.
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- 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
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.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC