This is similar to alfredo, but with a lemon/ vegan kick! This is very easy to make, using simple ingredients that you will more than likely have on hand. Serve with a great salad, or some garlic bread.
Ingredients (makes enough for 4 people):
1 1/2 tblsp margarine
1 cup almond, soy or rice milk
1/4 cup lemon juice
1 tsp dijon mustard
1/2 tsp brown sugar
1/4 tsp sea salt
lots of pepper (I like more because I like the flavor of lemon and pepper together, so add to taste)
Pinch of cayenne pepper (optional, just adds a bit of heat)
1 bulb Roasted Garlic (see below for instructions)
4 servings of spaghetti (1 serving is the thickness of a dime)
1) To roast the garlic, cut off the top portion of a garlic bulb (the pointy end), so that the cloves are exposed. Drizzle 1 tblsp of olive oil on top. Place bulb, cut side up, in a baking dish. Bake in a 400 degree oven for 20 minutes, remove, add more olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch). Set aside.
2) For the sauce, melt margarine in a medium pot, over medium heat. Add milk and whisk to combine. Add all other ingredients (except for garlic) and whisk to combine. For the garlic, squeeze out roasted cloves (they should come out easily) on to a cutting board. Press back and forth with a knife until a paste is made. Scrape the garlic paste into sauce mixture, and whisk to combine. Take off of the heat and set aside. The sauce will begin to slightly thicken as the lemon juice works on the milk.
3) Boil water and add pasta. Cook until it is just at al dente (the pasta has a slight bite to it). Drain and return to the boiling pot. Pour sauce over top of the pasta and cover with a lid (off of heat source). let sit for 5 minutes so that the pasta can finish cooking, and soak up the sauce. Enjoy!