Alfred-Faux
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-3
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
- Put salted water on high heat to boil.
- In a large skillet, heat 2-3 tablespoons of olive oil over low-medium heat.
- Saute the shallots, and any other vegetables desired, in the oil until translucent. Set aside.
- Add pasta and garlic cloves to the boiling water.
- Cook pasta until not quite "al dente," it will cook more with the sauce.
- 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.
- Put the onions back on low heat. Add 1 cup of the starchy water.
- 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.
- Add a pinch of nutmeg, salt and black pepper to taste. Stir well.
- Turn off heat. Toss pasta with the sauce. Let it sit for a minute to soak up the sauce.
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