VEGGIE STOCK: ⅔ cup, we also love using pasta water instead
SPICES: Salt & pepp, to taste
PARSLEY: 2 tbsp, roughly chopped
BOIL a big pot of salted water & cook pasta.
HEAT a medium skillet over medium-high heat. Add oil & garlic, then crumbs & salt. Stir it up & cook (stirring occasionally for 5-7 min.) until crumbs are golden. Move 'em to a bowl & wipe the skillet.
SAUTE onion & garlic in skillet, medium heat, until translucent, 5-ish min.
BLEND onion & garlic, Spero Sunflower Cream Cheese, plant-based parm, veggie stock/pasta water, & salt & pepp on high until smooooth. Taste & season as you like!
POUR sauce back into the pan & give it some gentle, low heat while you drain the cooked pasta.
TOSS pasta with sauce & garnish with parsley & toasted garlic breadcrumbs.
INDULGE in your new fave creamy, cheesy alfredo fettuccine!