In a pot with 7 cups of boiling water, add salt and 1 lb of spaghetti. Cook for 10 minutes or until desired tenderness.
Drain the pasta and let it cool off.
In a pan set to low-medium heat, melt the plant-based spread. Add minced garlic cloves and chopped white onion, and fry for about 2 minutes.
Add the lactose-free whole milk and hot chicken broth, then mix.
Stir in the Cajun seasoning.
Add the grated Parmesan cheese and mix until completely melted.
Stir in the lactose-free cream cheese.
After about 3 minutes of simmering, whisk in the fresh parsley and black pepper.
Add the cooked pasta into the sauce and cook for another 3 minutes.
Serve and garnish with more fresh parsley, grated Parmesan cheese, and black pepper.
Cook it hands-free.
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