2 T vegan butter
1/2 container vegan cream cheese, approx 4 oz
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
1/2 T nutritional yeast
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, nutritional yeast and pepper.
remove from heat and squeeze in lemon juice.
cook half box of fettuccine according to package instructions, then toss in sauce.