1 pound whole wheat fettuccine
1 1/2 cups frozen sweet yellow corn, thawed
1 (14 1/2 ounce) can coconut milk
2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 cup nutritional yeast flakes
1 tablespoon vegan butter (I use Earth Balance)
1/4 medium onion, sliced
4 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/2 teaspoon nutmeg, optional
1. Cook the fettuccini according to package directions; make sure to stir it now and then, or it'll stick to itself. After draining, set it aside and cover it with a wet cloth (to prevent it from drying out).
2. Blend the corn kernels until completely pulverized. Add the coconut milk, onion powder, garlic salt, and nutritional yeast. Blend. Sauté the onion in the margarine in a medium pot until glossy-clear-brown (you know, cooked.).
3. Add the "cream cheese" and lower the heat so that it melts without burning (medium-low heat).
4. Add the coconut/corn mixture to the pot and heat until just boiling. Add nutmeg if desired. Toss with the pasta, and serve immediately.
The sauce really thickens once it cools, especially if it's refrigerated, so best eaten fresh. I like to add some steamed broccoli and seitan "chicken." For lower fat, you can use unsweetened soymilk instead of coconut, but it changes the creaminess a bit (as in, less so.).