I spent a good portion of my childhood shoveling these cookies in my mouth when my mother's head was turned the other way. I LOVED THEM and could not ever get enough. They're rich and buttery and perfectly chocolatey and now I'll never have to go without them again.
Thursday, January 17, 2013
It really is the best, I promise. It's smooth and creamy, insanely rich and tofu-free.
1 lb fettuccine noodles (I do NOT recommend whole wheat pasta here)
1 stick (or 8 T) Earth Balance butter
1 C vegan parmesan (I like Galaxy Natural Foods version)
1 C vegan cream (I used Silk coffee creamer)
Pinch of nutmeg
S&P to taste
Bring a pot of water to boil and cook the pasta until al dente, or about 10 mins.
Melt butter in a saucepan over medium heat. Add cream and heat through (do not let it boil!), then add cheeze and nutmeg. Season with salt and pepper to taste.
If the sauce gets too thick, try and save a ladleful of cooking water from the pasta and use that to thin it out.
Toss pasta and sauce together, sprinkle with more parmesan & some parsley and dig in.