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Cook the pasta according to the instructions on the box. * Don't forget to salt the water before you add the pasta. I use about 2 teaspoons of kosher salt. * Cook to al dente if that's what you prefer. My family prefers softer pasta so I always cook about 2 minutes past the al dente time.
Drain the pasta when it's done cooking and set it aside for later. * Don't rinse it under cold water. Just drain it.
While the pasta is cooking prepare the white sauce. Heat the butter in a medium saucepan, over medium heat, until melted. Add in the minced garlic and cook for 1 minute, stirring occasionally, until fragrant.
Stir in the flour, using a silicone whisk, and cook for 1 minute while stirring constantly.
Gradually whisk in the vegetable broth and lemon juice until smooth and combined. Bring to a boil, while stirring occasionally, and cook until thick. About 5-10 minutes.
Whisk in the heavy cream and Italian seasoning and heat until hot and thick, but not boiling.
Stir in the parmesan cheese until melted and combined smoothly, and remove the pan from the stove.
Add in the cooked penne pasta and stir to combine everything together. Garnish with chopped fresh parsley if wanted.