I made a simple lemon cream sauce for pasta much like I would a Parmesan Cheese sauce, only I used soy butter, flour, lemon juice, chicken broth (water with chicken bouillon works), fresh basil, and soy milk. Any good cheese or cream sauce starts with butter and flour cooked to perfection. It takes a lot of practice to get it just right, but you start by melting the butter until it’s hot enough that it bubbles, but not so hot as to scorch or separate the butter (med-high heat) and then sprinkle an equal amount of flour to the butter you used in the pan. You are pretty much frying the flour and want it to turn golden to brown in color while tossing it in the pan. The result is a pasty thick sauce. Now add broth or water with bouillon and turn up the heat to get it simmering again. Mix well and add lemon juice, milk, and basil. Let it simmer until it starts to thicken, then remove from heat and cover until ready to use.
I served it on bow-tie pasta with a grilled chicken layered on top. We also had a side of tomato, corn, and potato that was boiled and then roasted with a little balsamic vinaigrette tossed in with it before roasting.
As you can see, they ate it all up before I could get a good picture.