Experience a vibrant twist on a classic pasta dish. Al-dente noodles bathed in a silky vegan garlic butter sauce come alive with a touch of red pepper and the zest of lemon. The optional nutritional yeast lends a subtle cheesy note, while fresh parsley adds a dash of color and brightness to this comforting meal.

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I love making this garlic butter pasta because its creamy, rich, and perfect for a quick supper. In just about 20 minutes, you can have a dairy free dinner that’s packed with flavor and tons of nutrients.

I start with 8 oz of my favorite type of pasta, like spaghetti or fettuccine, and melt 4 tbsp of unsalted vegan butter in a pan. After that I add 4 minced garlic cloves and let them sizzle until releasing their aroma.

A dash of 1/4 tsp red pepper flakes and a squeeze of half a lemon add that extra kick and brightness. I finish it up with salt, black pepper, and sometimes toss in a bit of nutritional yeast for a cheesy taste along with some chopped fresh parsley for color.

This vegan pasta dish is a pure comfort food that not only tastes amazing but also gives you some healthy fats and vitamins in every bite.

Why I Like this Recipe

I really love this recipe because it’s super quick and easy to make when I don’t feel like spending hours in the kitchen. I like how the garlic and lemon juice come together to create a flavor thats both tangy and comforting, even though it might sound simple. I also love that it’s totally vegan so I dont have to worry about any dairy or eggs, which makes me feel good about eating it. Another thing i really dig is how versatile it is—you can toss in extra nutritional yeast or parsley if you’re feeling extra fancy and want to mix things up a bit.

Ingredients

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Pasta: full of carbs that give energy and fiber if you choose whole grain options.
Vegan butter: adds rich creaminess while being plant-based; it’s a good fat source.
Garlic: boosts flavor and even helps with your immune system and heart health.
Red pepper flakes: bring a spicy kick that warms up the dish without extra calories.
Nutritional yeast: gives a cheesy taste and supplies extra protein along with B vitamins.
Parsley: fresh, vitamin-rich, and makes the dish look extra inviting and colorful.
Lemon juice: adds a sour note that balances the flavors really well.

Ingredient Quantities

8 oz pasta (spaghetti, fettuccine, or your fav)

4 tbsp vegan butter (unsalted)

4 cloves garlic, minced

1/4 tsp red pepper flakes

Salt, to taste

Freshly ground black pepper, to taste

2 tbsp nutritional yeast (for a cheesy flavor, optional)

2 tbsp chopped fresh parsley (optional)

Juice of 1/2 lemon

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta until al dente, then reserve a little pasta water and drain.

2. In the same pot or a large skillet, melt the vegan butter over medium heat.

3. Add the minced garlic and red pepper flakes to the butter and cook for about 1-2 minutes until the garlic gets fragrant (make sure it doesn’t burn).

4. Season the garlic butter with a pinch of salt and a dash of freshly ground black pepper.

5. Toss the drained pasta into the skillet and mix well so the pasta gets nicely coated with the garlic butter.

6. If you want a cheesy flavor, stir in the nutritional yeast now and mix until it’s evenly combined.

7. Squeeze the juice of half a lemon over the pasta and toss again; if the pasta seems dry, add a splash of the reserved pasta water.

8. Taste and adjust the salt and pepper if needed.

9. Sprinkle chopped fresh parsley on top for a pop of color and extra flavor.

10. Serve hot and enjoy your quick, vegan garlic butter pasta!

Equipment Needed

1. Large pot – to boil the salted water and cook the pasta
2. Colander – to drain the pasta after cooking
3. Large skillet or the same pot – for melting the vegan butter and tossing the pasta
4. Measuring spoons – to accurately measure the vegan butter, red pepper flakes, nutritional yeast, and seasonings
5. Knife – for mincing the garlic and chopping the fresh parsley
6. Cutting board – to use along with the knife for the garlic and parsley
7. Wooden spoon or spatula – to stir the garlic butter mixture and coat the pasta evenly
8. Citrus juicer or fork – to squeeze the lemon juice over the pasta
9. Tongs – helpful for tossing the pasta if you prefer over stirring
10. Serving plates or bowls – for plating up and serving the hot pasta

FAQ

Q: What types of pasta can I use in this recipe?

A: You can use spaghetti, fettuccine or any other pasta you prefer. Its all up to your taste.

Q: Is using dairy butter instead of vegan butter a good idea?

A: Sure you can, but if you use dairy butter, the flavor might change a bit. Some folks love it that way though.

Q: Can I adjust the spice level in this dish?

A: Yep, if you dont like too much heat just lower the red pepper flakes amount or skip em completely.

Q: Are there any easy add-ins for more flavor?

A: Definitely, you can toss in veggies or add a bit more nutritional yeast for extra cheesy taste.

Q: How long does it take to cook from start to finish?

A: Its pretty quick. You should be done in about 10-15 minutes once you get your ingredients prepped.

Garlic Butter Pasta Recipe Substitutions and Variations

If you dont have vegan butter, you can swap it out for olive oil or even coconut oil to give it a different flavor.
If red pepper flakes arent available, try using a pinch of chili powder or a few drops of hot sauce to add some heat.
If nutritional yeast is hard to find, you can mix in a bit of vegan parmesan or even some toasted ground cashews for a cheesy taste.
If you dont have fresh parsley, chopped cilantro or basil works well as a green garnish.
If you run out of lemon, a splash of white wine vinegar or apple cider vinegar can add a similar tanginess.

Pro Tips

1. Always save a splash of the pasta water before draining. It helps you adjust the sauce if you find it too thick or if the pasta gets a bit dry.

2. Keep an eye on the garlic and red pepper while cooking the butter. If they burn the whole dish can taste bitter so lower the heat if you see it starting to get too dark.

3. Toss in the nutritional yeast at the end, not too early. This way you keep that cheesy flavor intact instead of having it overcooked and bland.

4. Squeeze the lemon at the very end. The fresh juice gives a really nice pop of flavor but if you add it too early, it might lose its brightness.

Garlic Butter Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

620

kcal

Equipment: 1. Large pot – to boil the salted water and cook the pasta
2. Colander – to drain the pasta after cooking
3. Large skillet or the same pot – for melting the vegan butter and tossing the pasta
4. Measuring spoons – to accurately measure the vegan butter, red pepper flakes, nutritional yeast, and seasonings
5. Knife – for mincing the garlic and chopping the fresh parsley
6. Cutting board – to use along with the knife for the garlic and parsley
7. Wooden spoon or spatula – to stir the garlic butter mixture and coat the pasta evenly
8. Citrus juicer or fork – to squeeze the lemon juice over the pasta
9. Tongs – helpful for tossing the pasta if you prefer over stirring
10. Serving plates or bowls – for plating up and serving the hot pasta

Ingredients

8 oz pasta (spaghetti, fettuccine, or your fav)
4 tbsp vegan butter (unsalted)
4 cloves garlic, minced
1/4 tsp red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp nutritional yeast (for a cheesy flavor, optional)
2 tbsp chopped fresh parsley (optional)
Juice of 1/2 lemon

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente, then reserve a little pasta water and drain.
In the same pot or a large skillet, melt the vegan butter over medium heat.
Add the minced garlic and red pepper flakes to the butter and cook for about 1-2 minutes until the garlic gets fragrant (make sure it doesn't burn).
Season the garlic butter with a pinch of salt and a dash of freshly ground black pepper.
Toss the drained pasta into the skillet and mix well so the pasta gets nicely coated with the garlic butter.
If you want a cheesy flavor, stir in the nutritional yeast now and mix until it's evenly combined.
Squeeze the juice of half a lemon over the pasta and toss again; if the pasta seems dry, add a splash of the reserved pasta water.
Taste and adjust the salt and pepper if needed.
Sprinkle chopped fresh parsley on top for a pop of color and extra flavor.
Serve hot and enjoy your quick, vegan garlic butter pasta!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.