2 cup uncooked medium sized pasta (like shells, rigatoni, etc)
3 tablespoons vegan margarine
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon garlic powder (or 2 cloves grated garlic)
2 teaspoons black pepper
1 1/2 cup soymilk
4 slices tofutti cheese (2 cheddar, 2 mozzarella)
2 tablespoons marmalade
Bring a large pot of water to a boil. Add the pasta, and set the timer for 10 minutes.
While the pasta is cooking, melt the margarine in a small saucepan. When bubbly, add the flour, salt, pepper, parsley, and garlic to make a paste. Brown the paste for about 30 seconds, then turn off the heat.
When the paste has cooled slightly, return to heat on a medium flame and add the soymilk, whisking until slightly thick. Turn down to low.
Stack your tofutti cheese (sans plastic!). Cut into 1/4" strips, then cut the other way to make small cubes. Add to the soymilk roux and whisk over medium heat until melted. When it has finished melting, add the marmalade.
Your pasta should be done about now. Drain it, then pour the "cheese" sauce over and stir.
Best served with a crusty Italian bread and a salad!