Very Easy Lemon Cream Pasta

Serves 3–4

Ingredients

• 300 g (dry)pasta

• A pot of water(1% salt for the pasta water)

• 1 tbsp chopped garlic

• 1/8 tsp turmeric powder

• 1 tbsp olive oil or rapeseed oil with lemon flavor

  A pinch of extra salt (1 g, or less just to adjust)

• 200 g vegan soy cream(Alnatura Soja cuisine)

• 100 g of pasta's cooking starchy water

• 1 tbsp brewer's yeast (or nutritional yeast but optional)

• Freshly ground black pepper, to taste

• Fresh parsley, chopped

• Lemon zest, to taste

• Extra topping vegetables of your choice (Optional)

Method

1. Cook the pasta

Bring a pot of water to a boil and add enough salt to make a 1% salt solution.

Cook the pasta according to the package instructions until al dente.

Before draining, reserve 100 g of the pasta cooking water for the sauce.

2. Make the lemon cream sauce

While the pasta is cooking, heat the lemon-infused oil in a large pan over medium-low heat.

Add the chopped garlic and chili flakes and gently cook for about 1 minute, until fragrant. Be careful not to brown the garlic.

Add the soy cream, brewer's yeast, and 100 g of reserved pasta water. Stir well and bring to a gentle simmer.

Season with a pinch of salt or less, depending on how salty your pasta water is. Add plenty of freshly ground black pepper.

3. Combine

Add the drained pasta directly to the sauce.

Make it fancy

If you have some grilled vegetables, such as zucchini, eggplant, or peppers, place them on top before serving. They add a lovely smoky flavor and make the pasta even more colorful and satisfying.