Massel stock helps cut the fat while packing the flavor to create a creamy lemon sauce for the pasta you will make over and over again. Pair it up asparagus, fava beans and/or peas and you have a wonderful meal that makes that does the body good as well.
1 cup Massel vegetable stock made with 1 teaspoon Massel Vegetable stock concentrate plus 1 cup water
1 tablespoon olive oil
1 tablespoon all purpose flour
1 teaspoon lemon rind
2 teaspoon lemon juice
1/2 cup or 4 oz. cream cheese/ vegan cream cheese
8 oz. uncooked pasta of your choice
2 cups asparagus, fava beans, or peas. Combined if desire
1 tablespoon butter/vegan butter
salt and pepper, to taste
Bring big pot of salted water to boil.
Cook the pasta according to package instruction.
Meanwhile, in a large sauce pan, heat up olive oil over medium heat.
Add flour to oil and whip together. Cook until it darkens in color and smells like popcorn.
Add stock, lemon rind, and lemon juice. Whisk together.
Add cream cheese to sauce, letting it melt through as you stir. Remove from heat.
Microwave asparagus, fava beans and/or peas until tender.
Mix together pasta, sauce, and vegetables.
Add butter. Taste. Season with salt and pepper. Serve.