Garlic Butter Pasta (Vegan & Comfort Food at Its Best)
If you’re looking for the ultimate cozy dinner that’s packed with deep flavor, creamy texture, and comforting Italian vibes—this Garlic Butter Pasta is your new go-to. Made entirely dairy-free with vegan butter, roasted garlic, tomato paste, and fresh basil, this pasta is the perfect balance of indulgence and simplicity.
Whether you’re hosting friends, cooking a romantic dinner, or just craving a hug in a bowl, this recipe delivers. Plus, it’s 100% veganr and easy to whip up with pantry staples!
💚 Why You’ll Love Garlic Butter Pasta
🧄 Fried Garlic Perfection – Deeply caramelized garlic gives this pasta its soul.
🌿 Herby, Buttery, Tomato-Infused – A layered sauce with tang, creaminess, and richness.
🍝 Velvety Without Cream – Pasta water and butter make a naturally smooth emulsion.
🧠 Meal Prep & Weeknight-Friendly – Store the garlic butter and cook pasta anytime.
🍽️ How to Make Roasted Garlic Butter Pasta
Here’s a quick overview of how this indulgent dish comes together:
Peel two whole garlic bulbs and simmer them gently in olive oil until soft and golden.
Blend the roasted garlic with softened vegan butter, salt, and pepper until smooth.
Stir in tomato paste, vegan parmesan, and chopped basil.
Toss hot pasta with a few tablespoons of the chilled garlic butter and a splash of pasta water until it becomes glossy and creamy.
Plate and top with more basil, parmesan, and toasted breadcrumbs if desired.
✨ Serving Suggestions for Garlic Butter Pasta
This rich, garlicky pasta pairs perfectly with:
- Crisp arugula salad
- Garlic bread (yes, more garlic!)
❄️ Storage Tips for your Garlic Butter Pasta
- Fridge: Store pasta for up to 3 days in an airtight container.
- Reheat: Gently warm with a splash of water or more vegan butter.
- Garlic Butter: Can be made ahead and refrigerated or frozen.
🔥 Chef Tips on Garlic Butter Pasta
- Make it spicy: Add chili flakes to the garlic oil or in the butter mix.
- Protein boost: Add white beans or crispy tofu cubes.
- Save that oil: Strain and reuse the garlic-infused olive oil for salad dressings or sautéing.
❓ FAQs: Garlic Butter Pasta
Yes—just sub in your favorite GF pasta.
Use olive oil for a lighter, looser version of the sauce.
For best texture, yes—but in a pinch, you can use it freshly blended!
Yes! Freeze it in an airtight container or roll it into a log and wrap it tightly in plastic wrap. It keeps well for about a month.
Spaghetti works beautifully because it coats well with the glossy butter sauce, but linguine, fettuccine, or even short pastas like rigatoni or fusilli work too.
💭 Final Thoughts on Garlic Butter Pasta
This Garlic Butter Pasta is proof that plant-based comfort food doesn’t need to be complicated to taste incredible. With its velvety sauce, deep roasted garlic flavor, and simple ingredients, it’s the kind of recipe you’ll come back to again and again.
Whether you’re cooking for yourself, your family, or your favorite garlic lover, this dish brings serious flavor with minimal effort—and maximum satisfaction. It’s perfect for cozy nights in, casual dinners, or even when you’re craving something indulgent yet wholesome.
The mellow sweetness of roasted garlic paired with buttery richness and tender pasta creates a harmony that feels both rustic and elegant. Add a sprinkle of fresh herbs or a handful of sautéed veggies to make it your own, or serve it just as is—simple, savory, and satisfying.
One bite, and you’ll understand why this dish deserves a spot in your regular rotation. Comfort food, reimagined and refined.
Garlic Butter Pasta
Equipment
- Medium saucepan
- Small skillet or baking dish
- Large pot for boiling pasta
- Slotted spoon
- Mixing bowl
- Garlic press (optional)
Ingredients
For the Garlic-tomato basil butter:
- 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
For the Pasta:
- 400 g spaghetti (or any pasta you like)
- 1 cup pasta’s cooking water
- Extra parmesan, basil and toasted breadcrumbs for topping (optional)
Instructions
- Slow-roast the garlic– Put the peeled cloves in a small saucepan and pour in enough olive oil to just submerge them (about ½ cup).– Set the pan over low heat and cook for about 20 minutes, swirling now and then, until the garlic is soft and pale golden. Let it cool for a minute.
- Make the compound butter– Scoop the garlic into a blender.– Add the soft butter, ½ tsp salt and a few grinds of pepper. Blend until completely smooth.– Scrape the mixture into a bowl, stir in the tomato paste, parmesan and chopped basil, and adjust seasoning.– Cover and refrigerate until firm enough to scoop (about 30 minutes). You’ll have roughly ¾ cup (12 Tbsp) of flavored butter.
- Cook the pasta– Bring a large pot of well-salted water to a rolling boil.– Add the spaghetti and cook until one minute shy of al dente.– Just before draining, ladle out about a cup of the starchy cooking water. Drain the pasta.
- Finish the dish– Return the hot pasta to the empty pot over low heat.– Add 4 Tbsp of the chilled garlic-tomato basil butter (that’s 1 Tbsp per 100 g 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, adding more water a little at a time if needed
- Serve– Divide the pasta among warm bowls.– Top with extra parmesan, fresh basil leaves and toasted breadcrumbs if you like.
This looks like a good recipe that I would enjoy. In the video, at the end, you poured something dark red on the pasta. What was that? Chili oil? sundried tomatoes?
Hi Rachel! yes it was Chili oil 🙂
Very nice
thank you!😊
Easy to make and tastes unreal, I will definitely make this again.
Glad you liked it Peter!😃🙏
Delicious
thank you!😊
I just totally love garlic and I’m going to try this
Then you gonna love this one!😃