Ingredients (use vegan versions):

• 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

Directions:

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.

Serves: 4

Preparation time: 30 minutes

Tags: Cheese, Spinach, Vegan