Step 1

In a large soup pot, heat the vegan butter on medium high. Then add the diced shallot and chopped garlic. Saute for a minute or 2 until the shallot is translucent. Reducing heat as needed.

Step 2

Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom.

Step 3

Now pour in the veggie broth, then the nutritional yeast. Whisk to combine. Trying to get most of the nutritional yeast to dissolve in the broth. Add a few pinches of salt and pepper.

Step 4

Bring the broth to a low boil, reducing heat a needed, then add the pasta. Simmer until the pasta is al dente, check the package for instructions.

Step 5

Taste and adjust seasoning, I needed to add more salt and pepper. You can add a squeeze more lemon juice if you want as well. Serve immediately. Top with parsley of you wanna!