A weeknight pasta that leans on the richness of dairy-free cream cheese to build a silky sauce. The soy protein gives body without dairy, making this quick comfort food that works whether you need it for dietary reasons or just what you have on hand tonight.

Serves 2. 20 minutes, 15 at the stove.

About 810 calories a serving, 24 g protein, 99 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to a boil and salt it generously with 1 teaspoon salt; add 8 oz pasta and cook until just tender, about 9 minutes.9 min
2. While the pasta cooks, peel and mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium heat and cook the garlic, stirring often, until fragrant and just starting to turn golden, about 2 minutes.2 min
3. Cut the 8 oz dairy-free cream cheese into chunks and add it to the skillet with 2 tablespoons water from the pasta pot. Stir constantly, breaking up the cream cheese as it softens and melts into a sauce, about 2 minutes; season with salt and pepper to taste.2 min
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss well, adding pasta water a splash at a time until the sauce coats the noodles and flows loose around them.
5. Divide between two bowls. Squeeze 1/2 lemon over each bowl and serve right away.

Note Swap the cream cheese for 6 oz dairy butter if you have it and want a richer sauce. Leftovers keep covered for two days and reheat gently over low heat with a splash of water. Serve with a green salad or steamed broccoli on the side, or top with crispy breadcrumbs if you have them.