300g uncooked rice and corn fettuccine (or any type of pasta)
125g vegan spread
4 cloves garlic, chopped
1 cup rice cream
1 egg yolk
1 packet of Chreese Mix - Alfredo style
1 handful of parsley, chopped
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large frypan melt the spread and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the rest of the cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
- Add half the chreese mix and continue to mix the cream. Pour in
the remaining chreese and the parsley, mix until smooth. Immediately
remove from stove and add the pasta, toss through.