Pasta w/ Creamy Lemon & Butter Sauce

Pasta w/ Creamy Lemon & Butter Sauce

Hi and welcome back to Ria Lives Well!

It’s not easy to make “fine cuisine” imitations on a tight budget. Great emphasis on the word “tight”.

But I’m the kind of person who demands more than ramen with peanut butter and hot sauce every night; or chips and avocado, which I ate for, what was it? About a week straight. Just avocado. No cumin, no lime, no cilantro–just avocado. It was pathetic.

The other night, I wanted a pasta dish with basic ingredients, but it had to taste like a meal I’d spend big bucks on at a restaurant.

Enter: creamy lemon and butter sauce.

The flavor combo in this butter sauce was kiss-the-fingers-snootily divine. The touch of lemon created a unique taste that had me coming back for more, indecisive on whether I loved it, or really, really loved it in my sauce.

The roasted garlic, though few, added an intensity I found surprising and…a word I’m shamefully familiar with: addictive.

The many dashes of random herbs won the award for best supporting role {lead role goes to the lemon}; they resulted in a flavor complexity that I didn’t expect from this erratic hodgepodge of my favorite spices.

It was a great dinner that would have been memorable had I included crusty loaves of garlic bread and a glass {maybe two or three…or four…} of red wine. So don’t make my mistakes: add the garlic bread; add the wine!

So about the lemon.

It may not be for everyone. Example? It wasn’t for my sister. When she saw me adding lemon juice to the sauce, she asked, “Why are you adding lemons?”

I replied: “Why not?” A legit answer.

After much convincing, she sampled the end result, made a face and said: “It would have been good; but then you added the lemon juice.”

Guys? Let’s ignore her. She doesn’t understand flavor.

If you don’t have lemons or you’re skeptical about the taste, you can use limes instead. Or–I’m biting my knuckles regrettably as I write this–omit all together.

Creamy Lemon & Butter Sauce:

  • 1/2 cup silken tofu
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1/2 a large white onion, minced
  • 5 garlic cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons melted vegan butter
  • 1/2 cup soy milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppered

This can’t be considered a light, Spring dish, but the lemon juice and zest conjures the bright, airiness of the season.


  • Place garlic cloves, unpeeled, to roast at 375 deg. F. for 30 minutes.
  • On medium heat, saute your onions in a small amount of butter. Saute until translucent, roughly 5 minutes.

Add in some of the wonderful Mrs. Dash, if you have any.

  • In a blender, add all your ingredients except lemon juice and onions. Blend on high until smooth.
  • Pour into tupper ware. Mix in lemon juice and onions. Pour over a serving of pasta.
  • Garnish with lemon zest. Enjoy!

I originally made two versions of this creamy lemon and butter sauce. The first had coconut milk instead of tofu, which I liked but I found the coconut to be a little too… coconut-y {thank you k-12 and 3 years of college for my impressive vocabulary ;)}. If you think you’ll prefer coconut milk over tofu, do an ingredient swap. Both versions are, in my very biased opinion, damn tasty.

~Live Well!


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