Garlic Butter Pasta

4.72 from 14 reviews

Garlic Butter Pasta

This Garlic Butter Pasta is the ultimate cozy, flavor-packed vegan dinner made with creamy tomato-basil garlic butter. The rich roasted garlic melts into the spaghetti, creating a luscious sauce that's perfect for a weeknight meal or a comforting weekend indulgence.

Course Main Course

Cuisine Italian, Italian-Inspired

Diet Vegan

Keyword creamy vegan spaghetti, Dairy-Free Pasta Recipes, Roasted Garlic Pasta, tomato basil pasta, vegan garlic butter pasta

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 818kcal

Cost $6–$8

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.

Nutrition