This recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.
INGREDIENTS:
8-oz dry linguine
1/2 C Tofutti cream cheese
2 Tbs olive oil
1 lemon, juiced and 1 Tbs zest
1/2 C parsley, chopped
A couple dashes of nutmeg
DIRECTIONS
Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve 1/2 cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you’re not sure, just add a little at a time and decide how thick you want it.
Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!
- 8-oz dry linguine
- ½ C Tofutti cream cheese
- 2 Tbs olive oil
- 1 lemon, juiced and 1 Tbs zest
- ½ C parsley, chopped
- A couple dashes of nutmeg
- Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve ½ cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you're not sure, just add a little at a time and decide how thick you want it.
- Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!
