Easy-Peasy Rich and Cheesy Alfredo
8 ounces fettuccine (use less if you like it extra saucy)
1 1/2 cups broccoli, chopped, optional
5 tablespoons vegan butter
(I use a combination of Earth Balance and Smart Balance Light)
1/2 package (4 ounces) vegan cream cheese (I use Tofutti)
1 cup unsweetened nondairy milk (I use almond milk)
3 1/2 tablespoons vegan parmesan cheese (I use Galaxy Nutritional Foods)
1 1/2 teaspoons garlic powder
1/2 teaspoon ground white or black pepper
1/8 teaspoon nutmeg
1/2 cup vegan mozzarella (Daiya works really well in this)
salt, to taste
1. Cook pasta according to package directions, just until al dente, and steam broccoli to desired tenderness, if using. Melt the butter in a saucepan over medium heat.
2. Add the cream cheese and whisk until smooth. Whisk in the milk gradually. Mix in the parmesan, garlic powder, ground pepper, and nutmeg.
3. Add the mozzarella and continue to stir until it's completely melted. Add salt and additional pepper to taste.
4. Remove from heat. If sauce is too thick, thin with additional milk or some water. Toss with al dente pasta and broccoli, if using.
Source of recipe: Wanted something richer than my usual "healthy" tofu-based alfredo, and was inspired by this recipe: http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/detail.aspx. Changed the spices a bit, greatly reduced the amount of parmesan (I find it good only in small quantities) and added in some Daiya mozzarella for taste and thickness.