Peel and finely dice the onion and garlic cloves. In a pot, sauté them together in olive oil until translucent.
Heat the vegetable broth with hot water. Let it briefly steep.
Meanwhile, wash the lemon with hot water and finely grate the zest. Then halve the lemon and squeeze out the juice.
Pour the hot vegetable broth into the pot and add a pinch of salt.
Add the noodles to the pot: The pasta should be completely covered by the liquid. If necessary, add a little more broth or water.
Stir in the lemon zest and lemon juice.
Cover the pot with a lid and let the pasta simmer for about 5 minutes over low heat. Stir occasionally so that nothing sticks.
Wash the basil and parsley, chop them finely. Then add them to the pasta along with the heavy cream.
Stir everything well until the sauce is nice and creamy. Season with salt and pepper to taste.
Top your creamy one pot lemon pasta with some Parmesan, a few fresh basil leaves, and some parsley for garnish. Dinner is ready!
