Vegan Garlic Bread Pasta
This vegan garlic bread pasta will become your new favourite weeknight dinner! It's so easy to make and full of flavour. The roasted garlic, creamy butter, breadcrumbs and fresh parsley brings this dish to life and truly tastes like garlic bread in pasta form.
Ingredients
- 1/2 head garlic
- 1 tsp olive oil to drizzle over garlic before roasting
- 1/3 cup butter, softened
- salt and pepper to taste
- 1 tsp Parsley, dried
- 3 tbsp Pasta water
- 500 grams rigatoni or pasta of choice
- 1/4 cup breadcrumbs, to top
- fresh parsley chopped, to top
- shredded cheese (optional, to top)
Instructions
- 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.