Garlic Butter Pasta

4.72 from 14 reviews

Garlic Butter Pasta

Spaghetti coated in a smooth vegan garlic butter sauce with tomato paste, basil and vegan Parmesan. Gently cooked garlic and starchy pasta water give the sauce its flavor and glossy finish.

Course Main Course

Cuisine Italian, Italian-Inspired

Diet Vegan

Keyword garlic butter pasta, tomato basil pasta, vegan garlic butter pasta

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 445kcal

Equipment

Medium saucepan
Small food processor or immersion blender
Large pot for boiling pasta
Slotted spoon
Mixing bowl
Fork for mashing garlic (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
1 tbsp tomato paste
3 tbsp grated vegan Parmesan
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 vegan Parmesan, basil, toasted breadcrumbs or chili oil, for topping (optional)

Instructions

Soften the garlic: Put the peeled cloves in a small saucepan and add enough olive oil to just cover them, about ½ cup. Cook over low heat for about 20 minutes, swirling occasionally, until the cloves are soft enough to mash and pale golden. Larger cloves may take longer. Keep the oil gently bubbling, not frying vigorously. Lift out the garlic with a slotted spoon and let it cool until warm.
Make the flavored butter: Blend the drained garlic with the softened vegan butter until smooth, or mash the garlic thoroughly and beat it into the butter. Stir in the tomato paste, vegan Parmesan and chopped basil. Season with salt and pepper to taste. This makes roughly ¾ cup (12 tablespoons). Use immediately, or refrigerate for about 30 minutes if you want it firmer. Chilling is optional and is not included in the total time.
Cook the pasta: Boil the spaghetti in salted water according to the package directions, stopping about 1 minute before al dente. Reserve 1 cup of the starchy cooking water just before draining. Do not rinse the pasta.
Toss the sauce: Return the hot pasta to the pot over low heat. Start with 4 tablespoons of the flavored butter and a generous splash of reserved pasta water. Toss continuously until glossy. Add more water gradually to loosen, and more flavored butter to taste if the noodles seem undercoated; you may prefer most or all of the batch for a richer sauce. If the sauce separates, briefly remove from the heat and toss with a small splash of water.
Serve: Taste and adjust the seasoning, then serve immediately in warm bowls. Finish with extra vegan Parmesan, basil, toasted breadcrumbs or chili oil, if desired. Refrigerate any unused garlic butter and cooking oil promptly; see the notes.

Notes

Butter and sauce: The flavored butter makes roughly ¾ cup. Start with 4 tablespoons for the pasta, then add more to taste, loosening with pasta water. Chilling the butter is optional.

Storage: Refrigerate leftovers promptly. Keep pasta for up to 3 days and garlic butter or cooking oil for up to 4 days from preparing the garlic; freeze the butter or oil for longer storage.

Nutrition: Estimated per quarter of the pasta using 4 tablespoons of flavored butter in total (about one third of the batch). Excludes the drained cooking oil and optional toppings; using more butter or retaining oil increases the figures.

Nutrition