Garlic Butter Pasta


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Garlic Butter Pasta


  • 2 tbsp vegan butter or oil
  • 5 cloves garlic, minced
  • 1 pepper sliced (e.g. red bell pepper)
  • 1 tsp onion powder
  • ¾ tsp sea salt or less/more to taste
  • Black pepper to taste
  • ¼ tsp smoked paprika
  • ½ tsp hot sauce or more to taste (optional)
  • 2 tbsp cornstarch or arrowroot flour
  • 1 ½ cups (360 ml) plant-based milk
  • 1 tbsp lemon juice
  • 10 oz (280 g) pasta of choice, gluten-free if needed
  • Fresh herbs to garnish (e.g. parsley)
  • Nutritional yeast to taste (optional)


  1. Cook your favorite pasta (regular pasta, gluten-free pasta, or grain-free pasta) in a pot according to package directions. Then, drain most of the pasta water but reserve ½ cup (120 ml) in a separate bowl.
  2. Meanwhile, heat vegan butter (or oil) in a large skillet and add garlic and sliced pepper. Sauté for about a minute, stirring frequently. Add all spices and stir to combine.
  3. In a bowl combine plant-based milk and cornstarch. Whisk until there are no lumps and pour the mixture into the skillet.
  4. Let simmer for a few minutes until thickened, then add lemon juice, hot sauce (or red pepper flakes), and also the cooked pasta. Stir to combine.
  5. Taste it and adjust seasonings. Add more salt/pepper/spices/lemon juice to taste. Add some reserved pasta water if you prefer a thinner sauce.
  6. Sprinkle with nutritional yeast and garnish with fresh herbs. Enjoy!


Recipe and Photography as posted on, courtesy of @elavegan. Be sure to follow her for even more delicious recipes 💚

Garlic Butter Pasta



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