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A plate of garlic butter pasta garnished with parsley and grated cheese

Garlic Butter Pasta

A quick and comforting Garlic Butter Pasta recipe that combines roasted garlic and vegan butter for a delicious weeknight meal that's flexible enough for picky eaters.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 10-12 cloves slow-roasted garlic (about 1–2 whole heads trimmed and roasted) This is the flavor base.
  • 2-3 tablespoons olive oil For roasting and finishing.
  • 3-4 tablespoons vegan butter Melts into the sauce for rich comfort.
  • 1-2 teaspoons tomato paste Adds color and subtle umami.
  • a small handful fresh basil, sliced or torn Brightens the sauce.
  • 1/2-1 cup hot starchy pasta water Emulsifies the sauce and helps it cling.
  • 12-16 ounces spaghetti or other long pasta Pick what your family prefers.
  • Vegan parmesan, to taste Salty finish.
  • Salt and freshly cracked black pepper, to taste
Optional Add-ons
  • 1 can white beans or chickpeas, rinsed Boosts protein and makes it more filling.
  • 1-2 tablespoons toasted pine nuts or sunflower seeds Adds crunch.
  • Pinch red pepper flakes For those who like a touch of heat.
  • 2-3 cups baby spinach or arugula Toss in at the end for greens.
  • Lemon zest or a squeeze of juice Wakes up the flavors.
  • Sautéed mushrooms, roasted cherry tomatoes, or caramelized onions Extra depth and variety.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Trim the tops off the garlic heads to expose the cloves. Drizzle with 1–2 tablespoons olive oil, wrap each head in foil, and roast on a baking sheet for 35–45 minutes until soft and golden.
  2. Bring a large pot of salted water to a rolling boil while the garlic is roasting or in the final 10 minutes of roasting.
Cooking
  1. Add 12–16 ounces of spaghetti to the boiling water and cook until al dente. Before draining, scoop out and reserve 1/2–1 cup of hot starchy pasta water.
  2. In a small blender, add the roasted garlic, 3–4 tablespoons vegan butter, 1–2 teaspoons tomato paste, salt, and basil. Blend until smooth.
  3. Return the hot drained pasta to the pot, pour in the garlic–tomato basil butter, and toss with tongs. Add reserved pasta water a tablespoon at a time until you achieve a glossy coating.
  4. If using spinach or other add-ins, fold them in now and keep warm for 1–2 minutes.
Serving
  1. Plate the pasta, grate vegan parmesan over the top, add black pepper, red pepper flakes, and finish with torn basil and lemon zest or juice.

Notes

Roast garlic in bulk and store it for quick weeknight sauces. Use the pasta pot as your serving pan to avoid extra bowls. Blend sauce while pasta cooks to save time.