Vegan Alfredo Pasta… inspired by Aunt Pati

16 oz box pasta shells

6 tbls vegan butter

1 clove minced garlic

4 tblsp minced parsley

1 tblsp italian seasoning

8 oz shredded parmesan soy cheese

4 oz rice milk (non-flavored)

12 oz soy sour cream

ground pepper to taste

boil pasta according to directions. heat skillet with butter on medium low, when almost melted add garlic, parsley, and seasoning. cook for about 2 minutes. mix sour cream and rice milk then add to skillet stirring constantly until blended well with butter mix. drain pasta and add pasta and sauce together and mix in cheese and pepper

i always serve with garlic bread— this is such an easy and good dinner! (nobody has been able to tell that it is vegan either)