- 1/4 cup soft soybean margarine
- 2 tablespoons parsley, flaked
- 1 teaspoon crushed basil
- 1 (8 oz.) package of vegan cream cheese, softened
- dash pepper
- 2/3 cup boiling water
- 8 oz. vegan spinach fettucini
- 1 clove garlic
- 1/4 cup soybean margarine
- 3/4 cup of your favorite vegan cheese substitute
Combine the soft margarine, parsley flakes and basil. Blend in cream cheese and pepper. Stir in boiling water; blend well. Keep warm.
Cook noodles according to package directions; drain.
Cook garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly and quickly to get it nicely coated. Sprinkle with 1/2 cup of the cheese substitute. Toss well.
Pile noodles on warm serving plate. Spoon warm veggie cream cheese sauce over. Sprinkle with remaining 1/4 cup “cheese”. Toss lightly to blend.
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