Lemon garlic sauce for pasta or vegetables. Easy to make sauce made of garlic, olive oil, vegetable bullion, and lots of lemon flavor. Perfect tossed with pasta or cooked vegetables.
One of my favorite quick dinners, when I was non-vegan, was a simple pasta tossed with broccoli, lemon, butter, garlic, and parmesan cheese. I would use a ton of butter in it though and obviously wasn’t the healthiest of things to eat. So, when I set out to create a vegan version of this sauce I really wanted to try and stay away from loading it up with a ton of olive oil. Mission accomplished!
I started with my favorite vegetable bullion from Rapunzel. Here is a link if you can’t find it in your local grocery store-> Rapunzel Vegetable Bullion. To that, I added garlic cloves, olive oil, nutritional yeast, lemon zest, and lemon juice. I like it to have a very strong lemon flavor, but you can adjust to your liking. Give this a try when you need a quick dinner idea. I usually make it with just broccoli and pasta, but it is a versatile sauce that can be used for many things.Print
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 vegetable bouillon cube with 2 cups of pasta water or hot water
- 2 Tablespoons nutritional yeast
- salt and pepper to taste
- zest of 1 lemon
- juice of 1 lemon
- Place all ingredients into a saucepan and bring to a boil. Turn off heat.
- Pour over cooked pasta and vegetables and toss well.
Makes enough sauce for 1 pound of pasta or vegetables for 4 as a main dish