Print

Garlic Butter Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Garlic Butter Pasta is a delightful, creamy vegan dish that combines the rich, comforting flavors of roasted garlic, tomato-basil butter, and perfectly cooked spaghetti. This easy-to-make dish delivers a burst of savory goodness with every bite, making it the ultimate comfort food for any occasion.

Ingredients

2 whole garlic bulbs (peeled)

1/2 cup olive oil (just enough to cover the cloves)

1/2 cup softened vegan butter (or regular)

1 tbsp tomato paste

3 tbsp grated vegan parmesan (or regular)

Small handful fresh basil, finely chopped

Salt and freshly ground black pepper

400 g spaghetti (or any pasta you like)

1 cup pasta’s cooking water

Extra parmesan, basil, and toasted breadcrumbs for topping (optional)

Instructions

  1. Slow-roast the garlic: Put the peeled garlic cloves in a small saucepan and pour in enough olive oil to just cover them (about ½ cup). Set the pan over low heat and cook for about 20 minutes, swirling occasionally, until the garlic is soft and pale golden. Let it cool for a minute.
  2. Make the compound butter: Scoop the roasted garlic into a blender. Add the softened butter, ½ tsp salt, and a few grinds of pepper. Blend until smooth. Transfer the mixture to a bowl, then stir in the tomato paste, parmesan, and chopped basil. Taste and adjust the seasoning as needed. Cover and refrigerate for about 30 minutes, or until firm enough to scoop.
  3. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until one minute shy of al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta.
  4. Finish the dish: Return the hot pasta to the pot over low heat. Add 4 tablespoons of the chilled garlic-tomato basil butter (about 1 tablespoon per 100 g of pasta) and a generous splash of the reserved cooking water. Toss quickly until the butter melts and forms a glossy sauce that coats the noodles. Add more pasta water as needed to achieve the desired consistency.
  5. Serve: Divide the pasta among warm bowls. Top with extra parmesan, fresh basil leaves, and toasted breadcrumbs if desired.

Notes

  • For a non-vegan version, swap vegan butter for regular butter and use dairy parmesan.
  • You can use any type of pasta for this recipe, such as fettuccine, linguine, or penne.
  • To make it spicier, add red pepper flakes or cayenne pepper to the garlic-tomato basil butter.
  • Store leftovers in an airtight container in the fridge for up to 2-3 days.
  • Freeze the garlic-tomato basil butter for up to 3 months.
  • For a gluten-free version, use gluten-free pasta and skip breadcrumbs or use crushed nuts/seeds for topping.
  • To make the dish creamier, add a tablespoon of plant-based cream or coconut milk.

Nutrition

Find it online: https://recipesbyjanet.com/garlic-butter-pasta/