Pasta with Lemon Sauce

Ingredients

• 500 g whole wheat tagliatelle
• Salt
• 1 Organic lemon
• 1 Garlic clove
• 1 Shallot
• 2 tbsp olive oil
• 250 ml vegetable broth
• 100 g cream cheese (half-fat, 50% fat in solids)
• 50 g crème fraîche
• 10 g Mint (0.5 bunch)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile rinse the lemon hot, pat dry and zest into very fine strips. Cut the lemon in half and squeeze out the juice. Peel garlic and shallot and finely chop both.

3. 3.

   Heat olive oil in a pan. Add garlic and shallot and sauté for 2–3 minutes over medium heat. Deglaze with lemon juice and pour in vegetable broth. Simmer about 5 minutes. Remove from heat. Stir in cream cheese and crème fraîche. Season with salt and pepper to taste.

4. 4.

   Drain pasta in a colander, let it drain and place on plates. Spoon sauce over the pasta. Wash mint, shake dry and pluck leaves. Serve pasta garnished with mint and lemon zest.