Spicy! Pesto Alfredo
1 box of your favorite pasta (I typically use linguine or rotini)
1 onion, finely chopped
2 to 3 cloves garlic, chopped
1 tablespoon olive oil
dash of parsley, onion powder, garlic powder, paprika, or your favorite seasonings
1 tablespoon crushed red pepper (add according to tastebuds)
1 to 1-1/2 containers Tofutti cream cheese
2 cups soymilk (I use the Unsweetened Silk)
1 packet vegan pesto mix
salt and pepper to taste
1. Boil water for pasta and add some olive oil, parsley, and seasoned salt so the pasta has some yummy seasonings to absorb while cooking. Cook pasta according to package directions and drain.
2. In a medium saucepan, sauté the onions and garlic with olive oil until soft. Add parsley, onion powder, garlic powder, paprika, and crushed red pepper and sauté for 30 seconds with seasonings. Lower heat and add cream cheese. Be sure to stir often, allowing the cream cheese to melt down nicely into the onion and garlic mixture.
3. Add the soymilk 1/2 cup at a time. Be careful! Too little and it will be too thick and won't spread enough for your pasta, and too much, well, you know ... watery. Allow the sauce to get warmed up, and then add the packet of pesto. Add salt and pepper to taste.
4. Toss the sauce with the pasta, and enjoy the spicy goodness!
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
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