Difficulty: MEDIUM
Alfredo sauce
2 T smart balance buttery spread
1/2 container vegan cream cheese, approx 4 oz (tofutti works wonderfully)
1 clove garlic, minced
3/4 cup water
1/2 T Italian dressing mix (powder)
1/4 t dried oregano
1/4 t dried basil
ground black pepper
1 T shakey cheeze
Squeeze fresh lemon juice
Preheat oven to 425
boil salted water to cook pasta.
Melt buttery spread in large skillet.
add garlic and cream cheese until melty, then add water.
cook over medium heat and add Italian mix, oregano, basil, shakey cheeze and pepper.
remove from heat and squeeze in lemon juice.
cook half box of fettuccine according to package instructions.
Brussels Sprouts
fresh Brussels sprouts, shaved
olive oil
sugar (I add some sugar to these to cut bitterness)
salt
fresh ground pepper
shakey cheeze
fresh lemon juice
spread sprouts on foil lined cookie sheet.
drizzle with oil, toss, then sprinkle with salt, sugar, pepper, and cheeze.
roast at 425 for 10-20 minutes, until edges get brown and roasty.
squeeze lemon juice over as soon as they come out of oven.
toss pasta in sauce, top with roasted sprouts and fresh pepper.
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