40gvegan butter or margarinefor example Naturli 'Streichzarter Block'
1/2lemon's zest
pinchsalt
pinchblack pepper
1decilitersoy cream
1/2lemon's juice
a few twigsfresh parsley
some morelemon zest
Instructions
Cook the tagliolini (thin tagliatelle, substitute with tagliatelle if you don't find tagliolini) in salt water for the required amount of time. Attention: Reserve 1 deciliter of the pasta water when draining.
In the meantime add the butter, lemon zest and a pinch of salt and pepper to a pan and let infuse for at least 5 minutes on a low heat.
Add the cooked tagliolini and the reserved pasta water to the infused butter and let it simmer for another 2 minutes.
Add the soy cream, lemon juice and some more salt and pepper to taste.
Serve with parsley and additional lemon zest if you like.