• 12 ounces eggless fettuccine
  • 2 cups unsweetened soy or almond milk
  • 4 ounces soy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup loosely packed parsley leaves, chopped





Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.Copyright 2014 Television Food Network, G.P. All rights reserved.