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garlic butter basil pasta

Vegan Garlic Butter Basil Linguine


  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x

Description

The silkiest, creamiest, dairy-free homemade garlic butter basil sauce tossed with linguine, chilli flakes and even more fresh basil


Scale

Ingredients

  • 200g dry linguine
  • 2 tbsp olive oil or vegan butter
  • 34 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)

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.

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.