Vegan Cream Sauce With Linguine

• 1 tbsp Extra Virgin Olive Oil
• (2 cups sliced White Button Mushrooms if using)
• 3/4 Cup Tofutti Better Than Cream Cheese spread
• 1 cup Unsweetened Almond Milk (Almond Dream works great)
• 2 cloves minced garlic
• 1 1/2 tsp White Miso Paste
• 1/2 cup fresh Parsley
• Freshly Ground Black Pepper
• 1/2 lb Linguine

1. 1. Cook Pasta according to Package Instructions until Al Dente; Drain.
2. 2. On medium heat, allow shallow pan to heat
3. 3. Add Olive Oil - let it heat through
4. 4. Add garlic; brown. (If using Mushrooms, toss in now and allow to saute for 5 mins.)
5. 5. Add Tofutti Better Than Cream Cheese, Almond Milk and White Miso Paste to pan. Whisk to blend. Add Freshly Ground Black Pepper
6. 6. Let sauce simmer and reduce for 5-10mins. Sauce should thicken.
7. 7. Add parsley. Simmer another two minutes.
8. 8. Remove from heat and toss with Linguine (and whatever other ingredients you want).
9. 9. Sprinkle more Freshly Ground Black Pepper (which is so amazing with any cream sauce at all) and serve

olive oil, cream cheese, milk, garlic, parsley, freshly ground black pepper, linguine

Taken from www.epicurious.com/recipes/member/views/vegan-cream-sauce-with-linguine-50129573 (may not work)