Description
This Garlic Butter Pasta recipe features slow-roasted garlic cloves blended into a savory compound butter with tomato paste, vegan parmesan, and fresh basil. Tossed with al dente spaghetti and a splash of pasta cooking water, this dish results in a rich, glossy sauce that elevates simple pasta. Perfect for a comforting vegan meal with an option for regular butter and parmesan if preferred.
Ingredients
Garlic Butter
- 2 whole garlic bulbs (peeled)
- 1/2 cup olive oil (enough to cover the garlic cloves)
- 1/2 cup softened vegan butter (or regular butter)
- 1 tbsp tomato paste
- 3 tbsp grated vegan parmesan (or regular parmesan)
- Small handful fresh basil, finely chopped
- Salt and freshly ground black pepper
Pasta
- 400 g spaghetti (or any pasta of choice)
- 1 cup reserved pasta cooking water
Optional Toppings
- Extra parmesan
- Fresh basil leaves
- Toasted breadcrumbs
Instructions
- Slow-roast the garlic: Place peeled garlic cloves in a small saucepan and pour in enough olive oil to just submerge them, approximately half a cup. Set the pan over low heat and cook for about 20 minutes, swirling occasionally until the garlic is soft and pale golden. Remove from heat and let it cool slightly.
- Make the compound butter: Transfer the roasted garlic cloves into a blender. Add the softened butter, ½ teaspoon salt, and a few grinds of black pepper. Blend until the mixture is completely smooth. Scrape into a bowl and stir in the tomato paste, grated parmesan, and finely chopped basil. Taste and adjust seasoning as needed. Cover and refrigerate for about 30 minutes until firm enough to scoop, yielding roughly ¾ cup (12 tablespoons) 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 less than al dente according to the package instructions. Just before draining, ladle out about one cup of the starchy pasta cooking water. Drain the pasta in a colander.
- Finish the dish: Return the drained pasta to the empty pot over low heat. Add 4 tablespoons of the chilled garlic-tomato basil butter (equivalent to 1 tablespoon per 100 grams of pasta) and a generous splash of the reserved cooking water. Toss quickly and continuously until the butter melts, creating a glossy sauce that coats the noodles evenly. If necessary, add more cooking water a little at a time to achieve the desired consistency.
- Serve: Divide the pasta among warm bowls. Garnish with extra parmesan, fresh basil leaves, and toasted breadcrumbs if desired. Serve immediately for the best flavor and texture.
Notes
- If using regular butter and parmesan, the flavor will be richer but the dish will no longer be vegan.
- Slow roasting garlic in olive oil mellows its flavor and creates a buttery texture perfect for blending.
- Reserve pasta cooking water as it contains starch that helps emulsify the sauce, making it glossy and smooth.
- Adjust seasoning after blending the butter, as tomato paste and parmesan add saltiness.
- Toasted breadcrumbs add a delightful crunchy texture but are optional.
