Name: Garlic Butter Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 whole garlic bulbs (peeled); 1/2 cup olive oil (to cover cloves); 1/2 cup softened vegan butter (or regular); 1 tbsp tomato paste; 3 tbsp grated vegan parmesan (or regular); Small handful fresh basil, finely chopped; Salt and freshly ground black pepper; 400 g spaghetti (or any pasta you prefer); 1 cup pasta’s cooking water; Extra parmesan, basil, and toasted breadcrumbs for topping (optional)

This is not your average pasta night: Garlic Butter Pasta brings together the magic of slow-roasted garlic, creamy vegan butter, tangy tomato, and fresh basil in a glossy, restaurant-worthy sauce. Each silky strand of spaghetti gets coated in an irresistible compound butter that’s savory, gently sweet, and herby, delivering ultimate comfort in every forkful. Whether you’re aiming to impress company or just want a cozy vegan meal that checks all the boxes—simple, flavor-packed, and totally satisfying—this pasta will become a dependable favorite.

Garlic Butter Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Garlic Butter Pasta is how such modest, everyday ingredients can transform into something so luxurious. Every component has a specific job here: creamy vegan butter provides richness, slow-roasted garlic adds mellow depth, and tomato paste brings a subtle tang, while basil and parmesan lift everything with their brightness.

Garlic bulbs (2 whole, peeled): Slow-roasting the cloves takes away any harshness and turns them decadently sweet and spreadable, forming the backbone of our sauce.
Olive oil (1/2 cup): Just enough to gently poach the garlic—don’t skimp, as you can drizzle any leftovers on veggies or bread.
Softened vegan butter (1/2 cup): Use your favorite—this will make your compound butter ultra-creamy and luscious.
Tomato paste (1 tbsp): Adds umami, a gentle tang, and lovely color to the butter.
Vegan parmesan (3 tbsp, grated): A bit of cheese (dairy or vegan) delivers that classic salty, nutty hit; grate it fresh for best melt and flavor.
Fresh basil (small handful, finely chopped): This herb brings a fresh, peppery pop that keeps the sauce from feeling too heavy.
Salt and freshly ground black pepper: Season the butter and the pasta water generously to make each bite sing.
Spaghetti (400 g): Classic and slurp-worthy, but feel free to use any pasta shape you love.
Reserved pasta cooking water (1 cup): The secret to a glossy sauce that clings: don’t toss this liquid gold!
Extra parmesan, basil, and toasted breadcrumbs (optional, for topping): A little crunch and extra flavor on top take things to the next level.

How to Make Garlic Butter Pasta

Step 1: Slow-roast the garlic

Pop those peeled garlic cloves into a small saucepan and just cover them with olive oil. Trust me, there’s nothing quite like garlic gently bubbling away—after about 20 minutes on low, they become mellow, spreadable, and almost caramel-sweet. Make sure to swirl the pan occasionally and keep your heat low; golden is good, but burned garlic is not the vibe!

Step 2: Make the garlic-tomato basil butter

Scooping those perfect roasted cloves into a blender feels like a little act of magic. Blitz them with softened vegan butter, a hearty pinch of salt, and a few turns of black pepper until the mixture is flawlessly smooth. Now, stir in the tomato paste, parmesan, and chopped basil in a bowl—it turns a soft peachy color and smells absolutely dreamy! Chill this mixture for 30 minutes so it firms enough to scoop. You’ll end up with a mound of rich, flavor-packed compound butter ready to elevate your pasta.

Step 3: Cook the pasta

Get a big pot of well-salted water roaring (remember: it should taste like the sea), and cook your spaghetti one minute less than the package instructions for al dente. Just before draining, ladle out a cup of that starchy water—this is liquid gold for your sauce! Drain the pasta and get ready for the main event.

Step 4: Finish the dish

Quickly toss the hot, drained pasta back in its pot on low heat. Dollop in around four tablespoons of that glorious garlic-tomato basil butter—about a tablespoon for every 100 grams of pasta—plus a generous splash of reserved pasta water. Toss fast and confidently: the butter melts, the starches in the water work their magic, and suddenly every noodle is slicked with a luxuriously glossy, aromatic sauce. Add extra water as needed until the sauce is just right.

Step 5: Serve it up

Divide your steamy Garlic Butter Pasta among warm bowls. Sprinkle over extra parmesan, tuck in a few basil leaves, and shower some toasted breadcrumbs on top if you’re feeling fancy. Each forkful is pure comfort, with pops of garlic, herbs, and a little crunch!

How to Serve Garlic Butter Pasta

Garnishes

Keep it classic with a flourish of grated parmesan and a handful of torn fresh basil. Toasted breadcrumbs, a little squeeze of lemon, or even a drizzle of the leftover garlic oil will make every serving pop with extra flavor and crunch. A little cracked black pepper over the top never hurt, either!

Side Dishes

Garlic Butter Pasta shines alongside a crisp green salad, lemony roasted broccoli, or garlicky sautéed greens. For a hearty, Italian-inspired spread, serve it with warm crusty bread to mop up any stray sauce and a big bowl of olives or marinated tomatoes.

Creative Ways to Present

For a showstopping table centerpiece, swirl the noodles into nested mounds with tongs and top each one with extra basil and a sprinkle of breadcrumbs. Or, plate it family-style in a large, shallow bowl for everyone to dig in. For something unexpected, layer it into shallow ramekins and broil with a bit of extra vegan parmesan until golden and bubbling for a cozy, irresistible twist.

Make Ahead and Storage

Storing Leftovers

If you’ve got extras (lucky you!), let the pasta cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days, and keep a little extra compound butter on hand to freshen up reheated servings.

Freezing

While the Garlic Butter Pasta itself is best enjoyed fresh, the garlic-tomato basil butter freezes beautifully. Scoop it into a small airtight container or roll it in parchment, then freeze for up to a month. Just slice off a chunk whenever you crave a quick flavor boost!

Reheating

Warm leftover pasta in a skillet over low heat with a splash of water or a touch more garlic butter until everything is creamy and hot. If you’re in a rush, the microwave works in 30-second bursts—just stir between intervals to prevent drying out.

FAQs

Can I use regular butter and cheese instead of vegan?

Absolutely! Both regular and vegan options work here. The recipe is super flexible, so use whatever you enjoy or have on hand—just keep the ratios the same for the dreamy texture.

What pasta shapes work best for Garlic Butter Pasta?

Spaghetti is a classic, but this sauce hugs just about any shape. Linguine, fettuccine, penne, or shells will all work beautifully and catch plenty of that luscious butter sauce.

Can I make the garlic butter in advance?

You sure can! The garlic-tomato basil butter keeps well in the fridge for up to a week or in the freezer for a month. Having it ready means Garlic Butter Pasta is always just a pot of pasta away.

How do I keep the sauce from getting greasy?

The secret is tossing your pasta hot with a just-right balance of reserved starchy water and garlic butter. Add the water gradually and toss until the sauce is glossy, not oily—the starch emulsifies everything beautifully.

Can I add vegetables to this dish?

Definitely! Wilted spinach, sautéed mushrooms, cherry tomatoes, or roasted red peppers are delicious stirred in. Just keep them simple so the flavors of the Garlic Butter Pasta shine.

Final Thoughts

If you’re looking for a new go-to comfort meal, give Garlic Butter Pasta a spin—its silky, aromatic sauce and effortless feel are sure to win you over. Don’t be surprised if it finds its way onto your table again and again!

Garlic Butter Pasta Recipe