Linguine in a Lemon Cream Sauce
 
 
This recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.
Author:
Ingredients
  • 8-oz dry linguine
  • ½ C Tofutti cream cheese
  • 2 Tbs olive oil
  • 1 lemon, juiced and 1 Tbs zest
  • ½ C parsley, chopped
  • A couple dashes of nutmeg
Directions
  1. Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve ½ cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you're not sure, just add a little at a time and decide how thick you want it.
  2. Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/06/23/linguine-in-a-lemon-cream-sauce/