The silkiest, creamiest, dairy-free homemade garlic butter basil sauce tossed with linguine, chilli flakes and even more fresh basil
- 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)
- Boil pasta in salted water according to package directions. Before draining, set aside 1/2 cup pasta water. Drain and set aside.
- 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.
- 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.
- 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.
- 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!
- Serve immediately! I like to garnish with pepper, extra chilli flakes and basil.
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.