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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Vegan version of the popular comfort food. I'm not big on processed food, buuut sometimes this is the only thing that hits the spot. Dairy, egg, nut and cholesterol free! Use gluten free pasta to make it celiac/allergy friendly. I add capers, pine nuts, sun dried tomatoes, artichoke hearts, asparagus, peppers, hot pepper, or herbs depending what's in season and on hand. Ingredients:
1 lb egg-free pasta |
4 ounces dairy-free cream cheese (like tofutti better than cream cheese) |
1/4 cup shallots or 1/4 cup other mild onion, sliced thinly |
4 garlic cloves, smashed |
olive oil |
water |
salt |
black pepper |
nutmeg |
Directions:
1. Put salted water on high heat to boil.
2. In a large skillet, heat 2-3 tablespoons of olive oil over low-medium heat.
3. Saute the shallots, and any other vegetables desired, in the oil until translucent. Set aside.
4. Add pasta and garlic cloves to the boiling water.
5. Cook pasta until not quite al dente, it will cook more with the sauce.
6. Drain pasta, save 1 1/2 cups of the starchy pasta water. If desired, toss pasta with a little olive oil, to prevent it sticking, set aside.
7. Put the onions back on low heat. Add 1 cup of the starchy water.
8. Add the cream cheese a spoonful at a time, stir until smooth. Add more water as needed, sauce should be a slightly watery, it will thicken with the addition of the pasta.
9. Add a pinch of nutmeg, salt and black pepper to taste. Stir well.
10. Turn off heat. Toss pasta with the sauce. Let it sit for a minute to soak up the sauce.
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