In a large stockpot, boil water. Once boiling, heavily salt and add the pasta. Cook according to the package instructions for al dente.
In a large bowl, add dairy-free sour cream/cream cheese, lemon zest, lemon juice, salt, pepper, and dairy-free grated parmesan cheese. Whisk until combined.
Reserve about 1 cup of pasta water and strain the pasta. Add the cooked pasta to the lemon cream sauce and add 1/4 of the pasta water. Mix and continue to add water in 1/4 cup intervals until you have the desired consistency.
Top with more lemon zest, freshly ground black pepper, and dairy-free grated parmesan. Bottoms up!
1 LB pasta, I used Vesuvio, also known as Trotolle
15 oz dairy-free sour cream or cream cheese
1 Lemon, zested and juiced
1 tsp salt, extra to taste
1 tsp black pepper, extra to taste and garnish
1/2 C dairy-free grated parmesan cheese
1 C reserved pasta water
Lemon zest and freshly ground black pepper to garnish