Jalapeno Popper Fettuccini (GF & DF)

Bacon, jalapenos, AND pasta!  How can it be bad??

Jalapeno Popper Fettuccini

1/4 lb Fettuccine- I always use Tinkyada
1/4 C Earth Balance Buttery Sticks
1 small onion- chopped
2 garlic cloves- minced
2 jalapenos- chopped- removed seeds if you want
4 oz Daiya Chive & Onion Cream Cheese
1 C almond milk- I use extra creamy, unsweetened
1/2 C Daiya Mozzarella Shreds
2 T C Nutritional Yeast
1/2 C bacon- cooked crispy and crumbled


Cook pasta according to the directions.  While that's cooking melt butter in a large pan.  Sauté onion until soft and starting to brown (about 5 minutes).  Add garlic and jalapenos.  Cook about 30 seconds, until the garlic starts to brown.  Slowly whisk in the milk.  Add the cream cheese and stir until melted.  Boil for a couple minutes until it all starts to thicken a bit.  Stir in the cheddar, mozzarella, and nutritional yeast until smooth.  Stir in the bacon.  Once the pasta is done cooking drain it and add it to the sauce mixture.