Vegan Lemon Fettucine

12 oz. brown rice fettucine pasta
2 C unsweetened soy milk
4 oz. soy cream cheese
3 oz. sliced blanched almonds
3 T sliced blanched almonds
Kosher salt to taste
Freshly ground black pepper to taste
2 T extra virgin olive oil
3 cloves garlic
1/2 C parsley leaves

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.



Serving Size: makes 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user JBLUME6.