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
- Bring a large pot of water to a rolling boil.
- Add 1 tablespoon salt.
- 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
- Peel the garlic cloves.
- 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
