Garlic Butter Pasta with Roasted Garlic, Basil, and Parmesan Recipe
This Garlic Butter Pasta recipe features a rich and flavorful sauce made from slow-roasted garlic, combined with vegan butter, tomato paste, fresh basil, and grated Parmesan. Tossed with perfectly cooked spaghetti and finished with a glossy garlic-tomato basil butter sauce, this dish delivers comforting, aromatic flavors with optional toppings for extra texture and taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Garlic Butter Sauce
- 2 whole garlic bulbs (peeled)
- 1/2 cup olive oil (enough to cover the garlic cloves)
- 1/2 cup softened vegan butter (or regular butter)
- 1 tbsp tomato paste
- 3 tbsp grated vegan Parmesan (or regular Parmesan)
- Small handful fresh basil, finely chopped
- Salt and freshly ground black pepper, to taste
Pasta
- 400 g spaghetti (or any pasta you prefer)
- 1 cup reserved pasta cooking water
Optional Toppings
- Extra Parmesan
- Fresh basil leaves
- Toasted breadcrumbs
Instructions
- Slow-Roast the Garlic: Place the peeled garlic cloves into a small saucepan and pour in olive oil until the cloves are just submerged, about 1/2 cup. Set the pan over low heat and gently cook the garlic for approximately 20 minutes, swirling the pan occasionally, until the cloves become soft and pale golden. Remove from heat and let the garlic cool slightly for a minute.
- Make the Compound Butter: Transfer the roasted garlic cloves to a blender. Add the softened butter, 1/2 teaspoon salt, and several grinds of freshly ground black pepper. Blend the mixture until it becomes completely smooth. Scrape the blended garlic butter into a bowl, then stir in the tomato paste, grated Parmesan, and finely chopped fresh basil. Taste and adjust seasoning as needed. Cover the bowl and refrigerate until the butter mixture is firm enough to scoop, about 30 minutes, yielding roughly 3/4 cup (12 tablespoons) of garlic-tomato basil butter.
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until about one minute before al dente, according to package instructions. Just before draining, ladle out approximately 1 cup of the starchy cooking water and set aside. Drain the pasta well.
- Finish the Dish: Return the drained pasta to the empty pot and place it over low heat. Add 4 tablespoons of the chilled garlic-tomato basil butter (equivalent to 1 tablespoon per 100 grams of pasta) and a generous splash of the reserved pasta cooking water. Toss the pasta quickly and thoroughly until the butter melts and forms a shiny, cohesive sauce coating the noodles. Add more cooking water a little at a time if needed to achieve the desired sauce consistency.
- Serve: Divide the pasta among warm serving bowls. Garnish with additional grated Parmesan, fresh basil leaves, and toasted breadcrumbs if desired to add extra flavor and texture. Serve immediately while warm.
Notes
- Slow-roasting garlic in olive oil gently mellows its flavor and creates a creamy texture perfect for blending into butter.
- You can use either vegan or regular butter and Parmesan according to dietary preferences.
- Reserving pasta cooking water is key for creating a silky sauce that clings to the noodles.
- Adjust seasoning after blending the butter to balance the flavors perfectly.
- Optional toppings like toasted breadcrumbs add a pleasant crunch to contrast the creamy pasta.
Keywords: garlic butter pasta, vegan pasta, easy pasta recipe, Italian pasta dish, roasted garlic sauce
