This recipe was 1) so good and 2) so easy that we not only made it for dinner but then again for lunch the very next day!!!
The basics are spaghetti, a cream sauce and vegan bacon.
The cream sauce consists of an onion cooked in coconut oil and a blend of 6 oz rice milk, 1.5 oz shredded cheddar style 'cheese', and 4 TBSP soy creamer. When the sauce is poured into the hot spaghetti, the 'cheese' melts down a bit and it thickens up nicely.
I made a batch of eggplant bacon and it was absolutely perfect sprinkled on top. I can see this recipe showing up weekly around here now!