You are going to LOVE this Vegan Garlic Butter Basil Linguine! The silkiest, creamiest, dairy-free homemade garlic butter basil sauce tossed with linguine, chilli flakes and even more fresh basil. Not only is this a lighter and vegan pasta, but it is quick to make and just so delicious for weeknight dinners that you want to be slightly more elevated than boxed Mac & cheese.
Lately, I have been obsessed with making creamy non-tomato-based pasta recipes! My Buffalo Alfredo Penne and Spicy Lemon Dill Rigatoni are two recent favourites of mine, and all of you! I have had such a great response to these simple, yet incredibly creamy and flavourful dairy-free pasta recipes.
The keys to creamy, silky vegan pasta sauce:
Tapioca starch: my go-to thickener to make a sauce feel cheesy, stretchy and even lusciously creamy! It dissolves easily into the dish at the end once the pasta has been added and thickens the sauce within minutes!
Pasta water: adding some of the salty, starchy pasta water that you collect right before draining the pasta is key! Add it right at the end with the butter and mix vigorously to emulsify it and make a silky sauce.
This pasta is truly a simple and easy recipe to execute, but tastes like you put in a ton of effort! Basil and garlic are truly a match made in heaven, but add in a little vegan butter, lemon and chilli flakes and you’ve got a real winner! I decided to blend the basil with the milk to make the sauce a gorgeous green colour, but you can also just finely chop the basil and add it in so you can avoid dirtying the blender altogether! But, if you have a little extra time, the green sauce is so pretty and fun!
Why you’ll love this Vegan Garlic Butter Basil Linguine…
The butter is added in at the end so it doesn’t get lost in all the other flavours. Adding it at the end and mixing it around with the pasta water also emulsifies the sauce and makes it so silky! I added 3 large cloves of garlic, but if you are the kind of person who can never have enough garlic, feel free to measure with your heart and add more!
I love that this pasta has a pesto kind of flavour, without actually needing any pesto! Pesto is great, but when I want a silky creamy pasta, the little chunks of pesto kind of ruin that vibe. So this is like the best of both worlds! Extra creamy, with a flavour profile of basil, garlic and tangy lemon, all packed into one recipe.
Oh, and the last thing. You don’t NEED to use linguine. Use whatever pasta shape you like best!
Looking for more pasta recipes? Try these:Print