Garlic Confit Pasta
Creamy garlic confit pasta with vegan butter, Parmesan, parsley, thyme and oregano. Soft garlic and starchy pasta water make a silky sauce without cream.
Servings 3 servings
Equipment
- Small ovenproof dish or saucepan
- Large pasta pot
- Large mixing bowl and tongs
Ingredients
For the garlic confit
- 20 garlic cloves peeled; roughly 10 cloves per large bulb
- ½ cup olive oil enough to just cover the cloves; measure the oil for the pasta separately
For the pasta
- 11 oz dried spaghetti
- ¼ cup vegan butter softened
- 1 tbsp oil from the cooked garlic
- ½ cup finely grated vegan Parmesan plus more to serve
- ¼ cup chopped flat-leaf parsley plus more to serve
- 1 tsp fresh thyme leaves or use one quarter as much dried thyme
- ½ tsp dried oregano
- ½ tsp chili flakes or less to taste
- ¼ tsp black pepper
- 1 cup reserved pasta cooking water use only as needed
- salt to taste, plus extra for the pasta water
Instructions
- Soften the garlic: Put the peeled cloves in a small ovenproof dish and cover with olive oil. Cover with foil and bake at 325°F (160°C; 140°C fan) for 45 to 60 minutes, checking from 40 minutes. For the stovetop, use a small saucepan over very low heat for about 40 to 50 minutes, stirring occasionally. The oil should barely bubble, and the cloves should crush easily. Lift out the cloves with a slotted spoon and measure the garlic oil listed under For the pasta.
- Cook the spaghetti: When the garlic is nearly ready, cook the spaghetti in salted water until al dente, following the package timing. Reserve the amount of cooking water listed in the ingredients before draining.
- Make the garlic butter: In a large bowl, mash the warm cloves with the softened vegan butter and the measured garlic oil. Stir in the vegan Parmesan, parsley, thyme, oregano, chili flakes and black pepper.
- Loosen the sauce: Gradually mix in about one quarter of the reserved hot pasta water until the butter melts and the mixture looks creamy.
- Toss and serve: Immediately add the hot spaghetti and toss well. Add more pasta water a tablespoon at a time until the sauce coats the strands. Taste for salt and serve with extra vegan Parmesan, parsley and chili flakes.
Notes
- Use only the measured oil: The oil covering the cloves is for cooking the garlic. Only the amount listed under For the pasta goes into the sauce.
- For a creamy sauce: Use hot pasta, softened butter and finely grated vegan Parmesan. If the mixture cools, toss in the warm pasta pot over very low heat with a splash of cooking water. Parmesan brands vary in texture and saltiness.
- Measuring: US measures are rounded for everyday cooking. Use the gram weights for the most consistent result, especially for grated vegan Parmesan.
- Storage: Refrigerate cooked garlic and oil promptly at 40°F (4°C) or below; use within 4 days of preparation or freeze. Never store homemade garlic in oil at room temperature. Refrigerate leftover pasta promptly and use within 3 days, accounting for when the garlic was prepared. Reheat gently with a splash of water.