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.

Servings

4 servings 

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 butter

1 Tbsp tomato paste

3 Tbsp grated 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 parmesan, basil and toasted breadcrumbs for topping (optional)

Stuff you will need 

Medium saucepan

Small skillet or baking dish

Large pot for boiling pasta

Slotted spoon

Mixing bowl

Garlic press (optional)

Directions

 

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 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.