Fettuccine Alfredo

Ingredients:

½ cup non-hydrogenated margarine – Earth Balance is a good one – Just don’t use one with olive oil!  I tried it and didn’t work well at all!

2-4 tsp chopped or minced garlic depending on how much you’d like

1 ½ cups soy creamer – divided

1 ½ TBSP arrowroot (or cornstarch)

4oz vegan cream cheese (I like Tofutti)

½ - 1 tsp ground nutmeg

Salt and pepper to taste

*8-16oz fettuccine (or other pasta) cooked according to package instructions

Options: LightLife Chik’n Smart Strips, broccoli, a mix of veggies for a primavera pasta dish

To Make:

1.     Melt the margarine in a medium saucepan over medium heat.

2.     Add the garlic and cook for about 1 minute.

3.     Slowly stir in 1 cup of soy creamer and bring to a low boil.

4.     In a small bowl, whisk the remaining ½ cup of soy creamer with the arrowroot, then which this into the sauce.

5.     Whisk the cream cheese into the sauce a spoonful at a time.  Maintain a low boil to heat all the way through.

6.     Add salt, pepper, and nutmeg.

7.     Stir and serve over hot pasta. 

*Note:  If you add Chik’n Strips, broccoli, or other things to the dish, you will want to make closer to 8oz of pasta.  If you are not adding anything, closer to 16oz is better.  Put these on the pasta before pouring on the sauce.  

          *This is best served fresh from the pot.  It will stay in the fridge for a few days, but sadly, this is one dish that doesn’t taste better the next day.  It’s good, but it’s better fresh.

This recipe was adapted from one of my favorite books:  Quick and Easy Vegan Comfort Food by Alicia C. Simpson.