Adult mac and cheese. What's not to love! This tastes very similar to the Alfredo at my pre-vegan favorite restaurant.
Cook pasta to al dente in salted, boiling water. Save a 1/4 cup of the cooking water. Drain the pasta.
In the mean time, saute 1 minced shallot in 2 tbsp margarine until translucent. Add 20 cl (a large 3/4 cup) soy cream and cook, stirring occasionally until thickened. Add s & p to taste.
Pour sauce, reserved cooking water, and 1/2 cup nutritional yeast onto pasta. Toss until well combined. Top with a little parsley.