Garlic Bread Pasta (Edit recipe)

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If you’re looking for a cozy, comforting and delicious weeknight recipe, you need to make this vegan garlic bread pasta. It comes together in one pot, has so much flavour, and is budget-friendly. I love making this as a mid-week dinner served with a protein on the side, or as a fun Friday night dinner. I’ve seen this recipe going viral on social media so I had to give it a try and it was so delicious! It’s so creamy, full of flavour and simple to make.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

10

Serves: 4

Ingredients

0.5 head Garlic
1 tsp Extra Virgin Olive Oil, to drizzle over garlic before roasting
0.333 cup Vegan Buttery Spread, softened
1 pinch Salt and Pepper, to taste
1 tsp Parsley, Dried
3 Tbsp Pasta Water
500 grams Rigatoni Pasta, or any pasta of choice
0.25 cup Breadcrumbs
1 pinch Parsley, fresh and chopped, to top
1 pinch Mozzarella Cheese, or any cheese of choice (shredded) to top

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400℉.
Cut off the top of your garlic so the tops of the cloves are showing. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes.
Once garlic is roasted, remove from the oven, open the foil and let cool completely.
Bring a pot of water to a boil, salt your water and cook your pasta according to package instructions.
Prepare your sauce by combining roasted garlic, butter, salt, pepper, parsley, and pasta water. Use an immersion blender to combine all ingredients together. It will look a bit liquidy, but that's ok! If you prefer a thicker sauce, you can always add a bit more softened butter.
Drain your pasta, add it back to the same pot, then pour in the garlic sauce. Top with breadcrumbs, fresh parsley, and any other toppings of your choice (i.e. shredded cheese, sundried tomatoes, etc.)

Notes

How to store: Place in an airtight container and keep in the fridge for up to 4-5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	463
Fat:	4 g
Carbohydrates:	95 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	68 mg
Fiber:	7 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.