1/4 cup soft soybean margarine
2 tablespoons parsley, flaked
1 teaspoon crushed basil
1 (8 oz.) package of vegan cream cheese, softened
dash pepper
2/3 cup boiling water
8 oz. vegan spinach fettucini
1 clove garlic
1/4 cup soybean margarine
3/4 cup of your favorite vegan cheese substitute
Combine the soft margarine, parsley flakes and basil. Blend in cream cheese and pepper. Stir in boiling water; blend well. Keep warm.
Cook noodles according to package directions; drain.
Cook garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly and quickly to get it nicely coated. Sprinkle with 1/2 cup of the cheese substitute. Toss well.
Pile noodles on warm serving plate. Spoon warm veggie cream cheese sauce over. Sprinkle with remaining 1/4 cup cheese. Toss lightly to blend.