- Start by cooking your pasta in salted water until al dente
- In a large pan sauté the minced garlic in some cooking oil for 2 minutes
- Add the soy cream, bouillon paste and lemon juice to the pan and let it gently warm up until it reaches a soft simmer. Be sure to add the lemon juice little by little, it should have a subtle lemon flavour (not too sour)
- Turn off the heat and add the cooked pasta and lemon peel to the pan and combine everything
- Top with some freshly grated vegan parmesan cheese and edible flowers or herbs for a beauitful finish