Creamy Lemon Pasta

Wash the lemon with hot water. Grate the lemon zest and squeeze the juice out of the lemon.

• ½ Lemon (~ 1 oz)
• 2 Garlic cloves (~ 0.2 oz)

Prepare the spaghetti according to the package instructions. Before draining the pasta save some of the pasta water. You will need it later on in the recipe.

• 4.4 oz Spaghetti
• 1⁄3 cup Water

Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken substitute until golden brown, season with salt and pepper and set aside.

• 3.5 oz Vegan Chicken Substitute
• 1 tsp Canola oil
• Salt
• Black pepper

Heat the olive oil in a non stick pan over medium to high heat. Add the garlic and fry until it starts to brown.

• 1 tsp Olive oil

Deglaze with the lemon juice add lemon zest, salt, pepper, vegan cream, pasta water, bring to a boil and let cook for approx. 10-15 min.

• 1⁄3 cup Vegan cream alternative
• 1⁄3 cup Water
• Salt
• Black pepper

Add cream cheese and chicken substitute, let cook for an additional 5 minutes add spaghetti, turn off the heat and season with salt and pepper. Serve and top with cheese and basil.

• 1 Tbsp Vegan cream cheese
• 1 ⁠½ Tbsp Vegan cheese, shredded
• leaves of Basil, fresh

Enjoy your meal!