Lemon Rosemary Picatta Spaghetti

Those of you vegetarians/vegans that live in the Bay Area may know of a little restaurant named Herbivore.  Herbivore is an all vegan joint that serves styles of food from all across the ethnic board (Mexican, traditional American, Thai, Chinese) though it seems that no matter what we order, there is one item that greatly stands out above the rest.  Penne with lemon-herb cream sauce is pasta dish that leaves me satisfied when eating it and regretful when I order something else.  So I decided to attempt to create a dish myself inspired by Herivore's own.

Music inspiration of the night:  (Excuse the language) Fucked Up- David Comes To Life.  The former hardcore-punk band releases a new album in the form of a "rock opera".  The 80 minute album provides a story of love loss, revenge, and secrets in a furious and blindingly melodic package.  The electricity of the album fills me with the energy to create a very successful meal.

Lemon Rosemary Picatta Spaghetti

Lemon Rosemary Picatta Sauce:
3 Tbs Earth Balance Vegan Butter
3 Cloves Garlic minced
1 Tbs Olive Oil
3 Tbs All Purpose Flour
14 ounces Vegetable Broth
1 Lemon Juiced
A Dash Dry White Wine
1 Tbs Rosemary
Salt and Pepper to taste
Whole Wheat Pasta (we used spaghetti)

Melt Butter in sauce pan with garlic until liquified.  Add olive oil and flour so the sauce thickens and stir.  Add vegetable broth a little at a time while stirring then add lemon juice with salt and pepper.  Stir over medium heat until thickened then add rosemary. Sauce should be ready to serve with pasta.  We served our dish with sauteed vegetables in the pasta.  We used button mushrooms, red bell peppers, and spinach.

-S&M