Vegan Garlic Butter Basil Linguine

This vegan garlic butter basil linguine is one of those dishes that tastes far more indulgent than the effort it actually requires. The combination of fresh basil, rich dairy-free butter and plenty of aromatic garlic creates a bright sauce that coats every strand of pasta. No-fuss and simple ingredients help this pasta come together fast. Perfect for nights when you want something comforting without committing to a long time in the kitchen. Finish with a handful of torn pasta or straight from the pan, nothing added!

More than a decade of cooking and countless pasta nights with friends, this garlicky linguine recipe still feels like a night out at a restaurant. Talk about a kitchen triumph! With a handful of herbs, garlic and dairy-free butter turned into a lush sauce, this dish, along with all our favourite pasta recipes can delivers creamy comfort in one bowl!

It gets the brightness from the fresh basil, warmth from the chilli flakes, and aroma that screams indulgence with every garlicky bite. You’ll be as surprised as I was to find out that it all comes together in less than 30 minutes. Ideal when you want a quick weeknight meal that never disappoints!

The sauce that sings

Countless times this dish has been made. Tested over and over, it comes out safe and reliably every time. I’ve realized that the sauce works because each ingredient really has a purpose. There’s always space to have a little fun of course, but together, these ingredients elevate it from good to restaurant quality.

• I’ve tried lots of different ways to thicken sauces, but this simple plant-based milk and tapioca starch combo never fails. Creamy, silky texture without relying too heavily on blended nuts or heavy cream.
• If you ask me, fresh basil is essential for that herbal pop of flavour. It keeps the sauce bright and vibrant while cutting through the heaviness. I’ve also found that finely chopping it works just as well if you prefer a more rustic texture.
• Pasta water: I love tossing in a splash or two of pasta water to help emulsify the butter and sauce. I find it’s the warm starchy water that really helps the sauce cling.
• I tested and tasted several times before finding the right balance of garlic, shallot and chilli flakes. This is the perfect amount of each to layer the sauce with savoury richness and depth, making every bite satisfying.

Customized just for you!

One of the best things about this garlicky basil pasta is how easy it is to tweak, depending on what you’re in the mood for. I don’t doubt that you’re already thinking of a half dozen things you can pair with this easy pasta recipe. That’s the beautiful thing about it! But let me make it even easier for you.

I firmly believe a squeeze of lemon or a dusting of nutritional yeast on top can elevate all the flavours of this dish. Top it with my favourite crispy fried chicken seitan for a bit of bulkiness (my personal go-to). And a last quick tip to give the best results is to keep some cooked pasta in the fridge for days when you want a lighting fast dinner. you can toss it directly into the warm sauce and have a fully satisfying meal in minutes.

Vegan Garlic Butter Basil Linguine

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• Author: Olivia Biermann
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2-3 servings
• Category: pasta
• Cuisine: American
• Diet: Vegan

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Description

This vegan garlic butter basil linguine is one of those dishes that tastes far more indulgent than the effort it actually requires. The combination of fresh basil, rich dairy-free butter and plenty of aromatic garlic creates a bright sauce that coats every strand of pasta. No-fuss and simple ingredients help this pasta come together fast. Perfect for nights when you want something comforting without committing to a long time in the kitchen. Finish with a handful of torn pasta or straight from the pan, nothing added!

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Ingredients

• 200g dry linguine
• 2 tbsp olive oil or vegan butter
• 3–4 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tsp chilli flakes
• 1 1/2 cups nondairy milk or coconut milk
• handful of fresh basil (approx 1/4 cup packed)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 to 1/2 tsp salt (you can always add more at the end once you taste it)
• 2 tbsp nutritional yeast
• juice of 1/2 lemon
• 3 tbsp tapioca starch (I really recommend using tapioca starch for that stretchy, cheesy look and feel, but you can sub corn starch or flour, see notes below)
• 3 tbsp vegan butter
• 1/2 cup reserved pasta water (see steps)

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Instructions

1. Boil pasta in salted water according to package directions. Before draining, set aside 1/2 cup pasta water. Drain and set aside.
2. Meanwhile, in a deep frying pan on medium heat, add the olive oil, garlic, shallots and chilli flakes. Fry a few minutes, until starting to brown.
3. Add the nondairy milk and basil to a blender and blend until smooth. Add the basil milk, onion powder, garlic powder, salt, pepper, nutritional yeast and lemon juice to the pan and stir.
4. Add the drained pasta and stir to combine. Add the tapioca starch 1 tbsp at a time, stirring to dissolve. Bring to a simmer and the sauce will thicken quickly so stir frequently and remove from heat once it has thickened to your liking.
5. Add the vegan butter and pasta water and mix vigorously being careful not to splash, to emulsify the sauce as the butter melts. This will make it nice and silky!
6. Serve immediately! I like to garnish with pepper, extra chilli flakes and basil.

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Notes

If subbing corn starch: mix 2 tbsp corn starch with 2 tbsp water. Add into the sauce before adding the pasta and let sauce start to thicken before adding in cooked pasta.

If subbing flour: add 2 tbsp flour to the pan just before pouring in the basil milk mixture in step and stir to coat the onion and garlic. Let cook a minute or two, then slowly add the milk a bit at a time, mixing and letting it thicken as you go.