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.
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.
Feel free to add other vegetables of your choice, depending on personal preference.