These creamy, buttery, garlicky noodles are rich, comforting, and incredibly easy to make. The combination of vegan butter, roasted garlic, and a silky dairy-free sauce creates a restaurant-quality dish that’s perfect for weeknight dinners.

Servings

• 4 servings

Prep Time

• 10 minutes

Cook Time

• 20 minutes

Total Time

• 30 minutes

---

Ingredients

For the Noodles

• 12 oz (340g) spaghetti, linguine, or fettuccine
• 1 tablespoon salt (for pasta water)

For the Garlic Butter Sauce

• 4 tablespoons vegan butter
• 8 cloves garlic, finely minced
• 1 tablespoon olive oil
• 1 cup unsweetened oat milk or soy milk
• ½ cup vegetable broth
• 2 tablespoons all-purpose flour
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Garnish

• 2 tablespoons fresh parsley, chopped
• Extra black pepper
• Lemon zest (optional)
• Vegan Parmesan cheese (optional)

---

Step 1: Cook the Pasta

1. Bring a large pot of water to a rolling boil.
2. Add 1 tablespoon salt.
3. Add the noodles and cook according to package directions until al dente.

Important

Before draining, reserve:

• 1 cup pasta cooking water

Drain the noodles and set aside.

---

Step 2: Prepare the Garlic

1. Peel the garlic cloves.
2. Finely mince or grate them.

Fresh garlic is key to achieving the rich flavor of this dish.

---

Step 3: Start the Garlic Butter Base

Heat a large skillet over medium-low heat.

Add:

• Vegan butter
• Olive oil

Once melted, add minced garlic.

Cook for 1–2 minutes, stirring constantly.

Do Not Brown

The garlic should become fragrant and soft but not dark brown, which can create bitterness.

---

Step 4: Make the Creamy Sauce

Sprinkle flour over the garlic butter mixture.

Whisk continuously for about 1 minute.

Slowly pour in:

• Vegetable broth
• Oat milk

Whisk constantly to avoid lumps.

Cook for 3–5 minutes until the sauce begins to thicken.

---

Step 5: Add Flavor

Stir in:

• Nutritional yeast
• Lemon juice
• Salt
• Black pepper
• Red pepper flakes (if using)

Simmer gently for 2–3 minutes.

The sauce should become silky and lightly creamy.

---

Step 6: Combine the Noodles

Add cooked noodles directly to the skillet.

Using tongs, toss continuously until fully coated.

If the sauce seems too thick:

Add reserved pasta water a few tablespoons at a time.

Usually ¼–½ cup creates the perfect silky consistency.

---

Step 7: Final Adjustment

Taste and adjust:

• More salt if needed
• More lemon juice for brightness
• More vegan butter for extra richness
• More pepper flakes for heat

The flavor should be buttery, garlicky, creamy, and balanced.

---

Step 8: Serve

Divide noodles among serving bowls.

Top with:

• Fresh parsley
• Extra black pepper
• Lemon zest
• Vegan Parmesan

Serve immediately while hot.

---

Optional Add-Ins

Protein Boost

Add:

• Crispy tofu cubes
• Vegan chicken strips
• Roasted chickpeas
• White beans

Vegetables

Add:

• Spinach
• Mushrooms
• Broccoli
• Asparagus
• Peas

Extra Luxury

Stir in:

• 2 tablespoons vegan cream cheese
• ¼ cup cashew cream

for an even richer sauce.

---

Make-Ahead Tips

• Sauce can be prepared 2 days ahead.
• Store in the refrigerator.
• Reheat gently with a splash of plant milk before combining with fresh pasta.

---

Storage

Refrigerator

• Up to 3 days in an airtight container.

Reheating

• Add a splash of plant milk or broth.
• Warm over low heat while stirring.

---

Approximate Nutrition (Per Serving)

• Calories: 430–480
• Protein: 11–14g
• Fat: 14–18g
• Carbohydrates: 58–65g
• Fiber: 4–6g