This vegan garlic butter pasta is comfort food at its best! Give it a go if you’re after a new plant based weeknight dinner that requires just a few ingredients, but brings in maximum flavor. Easy to make gluten-free, as long as you use gluten-free spaghetti.

Vegan garlic butter pasta 1

It’s no secret that I’m obsessed with all things pasta. It’s the perfect comfort food and so easy to throw together if you’re after something quick and cosy. You can eat it by itself, or as a side to a dish such as miso-glazed tofu. Overall, pasta just never fails.

Vegan pasta with a garlic butter sauce

One of my favorite ingredients to add to pasta? Garlic. In general, I’m all about going overboard with the amount of garlic I add to my meals. The more you add, the more rich and delightful a meal becomes. And this vegan garlic butter pasta is all about that amazing garlicky flavor.

Spaghetti on a plate with peppers and scallions

If you’re like me and spaghetti is always on your mind, I suggest you run to the kitchen and make this quick dairy-free garlic butter pasta a go as soon as possible. You will see exactly why I’m so obsessed with it!

How to make vegan garlic butter pasta

You want to start by cooking the spaghetti for around 10 minutes, until al dente, in well-salted water.

Meanwhile, heat the vegan butter in a large pan over a medium heat. When it melts, add the garlic, and allow it to cook for 3-4 minutes, stirring frequently. Make sure not to turn the heat up too high as this will cause the garlic to burn.

Now add a sliced orange bell pepper and red chilli flakes. Cook for 4-5 minutes more, until softened.

Next, add soy cream, salt and dried thyme. Stir together well for a couple of minutes, before adding in spaghetti using a pair of kitchen tongs, and pouring in around 1/2 cup of the pasta cooking water. Toss together until thoroughly combined.

Vegan spicy spaghetti in a frying pan

Finally, squeeze in some fresh lemon juice and add vegan cheese, and continue mixing. Serve when the cheese melts.

Tips and substitutions

Spaghetti with peppers on a plate
  • To make this vegan garlic pasta gluten-free, simply use gluten-free spaghetti.
  • If you can’t find soy cream, you can use full-fat coconut milk instead.
  • Feel free to add any other vegetables of your choice, depending on personal preference.
  • If you don’t like spice, leave out the chilli flakes or use a smaller amount.

Other quick and easy vegan pasta recipes

Vegan pasta with bell peppers on a plate
Vegan garlic butter pasta

If you give this vegan garlic butter pasta a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Vegan garlic butter pasta

Get the Recipe: Vegan Garlic Butter Spaghetti

This vegan garlic butter pasta is comfort food at its best! Give it a go if you're after a new plant based weeknight dinner that requires just a few ingredients, but brings in maximum flavor. Easy to make gluten-free, as long as you use gluten-free spaghetti.

Ingredients

  • 10 oz spaghetti
  • 3 tbsp vegan butter
  • 4 cloves garlic, finely minced
  • 1 large bell pepper, de-seeded and sliced
  • 1 tbsp chilli flakes
  • 1/4 cup soy cream
  • 1 tsp salt
  • 1 tbsp dried thyme
  • 1/4 cup lemon juice, (juice of 1 lemon)
  • 1/2 cup grated vegan cheese

Equipment

  • Saucepan
  • Colander
  • Frying pan

Instructions 

  • Cook the spaghetti for around 10 minutes, until al dente, in well-salted water.
  • Heat the vegan butter in a large pan over a medium heat. When it melts, add the garlic, and allow it to cook for 3-4 minutes, stirring frequently.
  • Add a sliced orange bell pepper and red chilli flakes. Cook for 4-5 minutes more, until softened.
  • Add the soy cream, salt and dried thyme. Stir together well for a couple of minutes, before adding in spaghetti using a pair of kitchen tongs, and pouring in around 1/2 cup of the pasta cooking water. Toss together until thoroughly combined.
  • Squeeze in some fresh lemon juice and add vegan cheese, and continue mixing. Serve when the cheese melts.

Notes

Feel free to add other vegetables of your choice, depending on personal preference.
Calories: 418kcal, Carbohydrates: 64g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 841mg, Potassium: 351mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2319IU, Vitamin C: 60mg, Calcium: 61mg, Iron: 3mg