Spaghetti with Creamy Lemon Sauce and Rucola

This tasty meal was light, yet very filling. We found the sauce to be really lovely and will be using in in other recipes as well.

Serving Size: 4

Ingredients:

• 1 cup plain soy yogurt
• 2 shallots, finely chopped
• 1 Tbs. oil
• 1-2 cloves garlic, minced
• 1 vegetable bouillon cube
• 2 Tbs. nutritional yeast flakes
• 1 lemon or lime, juice and zest
• 2 tsp. cornstarch, dissolved in a bit of water
• salt and pepper to taste
• 2 Tbs. oil
• large bunch rucola (also known as rocket or argula), (ca. 75-100 grams)
• 4 tomatoes, de-seeded and chopped
• 100 grams pine nuts, toasted
• 300 grams spaghetti

Directions:

1. Heat 1 tablespoon of oil in a sauce pan.
2. Gently saute the shallots and garlic until glassy.
3. Add the soy yogurt, lemon juice and zest, and crumble the vegetable bouillon cube into the mixture.
4. Mix well and heat.
5. Add the nutritional yeas, and season to taste with salt and pepper.
6. At the end, add the dissolved cornstarch and stir until the sauce become thick.
7. Turn the heat low to remain warm until needed.
8. Bring a large pot of lightly salted water to boil and cook the spaghetti.
9. Meanwhile, chop the rucola into medium sized pieces, and remove and very long stems.
10. De-seed the tomatoes and chop fine.
11. Toast the pine nuts for 2-3 minutes in a dry pan until the are golden, remove from the pan and set aside for later.
12. Heat the other 2 tablespoons of oil and quickly wilt the rucola. remove from the oil and put in a bowl.
13. When the spaghetti is cooked, drain well.
14. Pour the sauce over the spaghetti and mix well so that the spaghetti is evenly covered.
15. Add the rucola and tomato pieces and mix well. (I save a few tomato pieces raw as garnish).
16. Serve the spaghetti garnished with the toasted pine nuts and additional tomatoes and rucola.