Makes 4 servings
12 ounces pasta, rotelli, shells, etc.
8 ounces nondairy cream cheese
10 ounces nondairy sour cream
2 to 4 tablespoons mashed tofu or vegan cheese
1 cup chopped crisp vegan bacon (Everyday Vegan Eats has a delicious vegan bacon recipe)
Sea salt and plenty of ground black pepper
1. Cook the pasta in a pot of salted boiling water until al dente. Drain and set aside.
2. Combine the cream cheese, sour cream, tofu and ¼ cup of the bacon in a medium saucepot. Mix well and heat over medium heat until warmed through. Season with salt and black pepper. Toss half of the sauce with the pasta. Serve in bowls garnished with the rest of the sauce and bacon. Season with more cracked black pepper and serve.
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