Creamy Fettuccine Vegan Pasta
12 oz pkg Fettuccine (Vegan Pasta)
2 Tbsp (Earth Balance) butter
8 oz pkg mushrooms, sliced
1 Tbsp sea salt
2 tsp garlic, minced
1 8 oz pkg cream cheese (Tofutti)
2 cups almond milk (or soy milk)
1/4 cup parsley, chopped
5 quarts water
Heat water in medium pot on high to rapid boil.
Add salt and noodles, return to rapid boil and stir.
Cook uncovered for about 10 min til tender.
Meanwhile, in large skillet over medium heat, melt butter.
Add garlic and mushrooms for about 5 minutes or until simmering.
Add milk, cream cheese, and parsley and stir until creamy.
Add hot pasta, toss, and serve.
This Creamy Fettuccine Vegan Pasta dish is light yet full of rich creamy flavor.