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Homemade Triple Garlic Pasta recipe photo

Triple Garlic Pasta

This Triple Garlic Pasta is a creamy, garlicky dream come true! Perfect for garlic lovers, it’s simple and satisfying for any dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 ounces bucatini pasta or your pasta of choice
  • 1 head garlic for roasting
  • 2 cloves garlic crushed
  • 3-5 cloves minced garlic fresh
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons vegan butter for creaminess
  • 2 cups non-dairy milk almond, soy, or oat
  • 4 tablespoons all-purpose flour to thicken the sauce
  • 2 teaspoons nutritional yeast for cheesy flavor
  • ½ cup panko bread crumbs for topping
  • ¼ teaspoon kosher salt to enhance flavors
  • olive oil for drizzling
  • chopped parsley for garnish

Equipment

  • Large Pot
  • Skillet
  • Oven-safe dish
  • Garlic Press
  • Whisk

Method
 

Preparation Steps:
  1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
  2. In a large pot of salted boiling water, cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  3. In a skillet over medium heat, add 1 tablespoon of olive oil or vegan butter. Add the crushed garlic and panko bread crumbs, tossing until golden brown. Season with kosher salt and set aside.
  4. In the same skillet, add 2 tablespoons of olive oil and 2 tablespoons of vegan butter. Add minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and whisk, cooking for 1-2 minutes.
  5. Gradually pour in the non-dairy milk, whisking continuously. Add the roasted garlic and nutritional yeast, stirring well. Simmer for about 5 minutes until thickened.
  6. Add the cooked pasta to the garlic sauce, tossing to coat. Adjust seasoning as needed. Serve immediately, topped with crispy panko breadcrumbs and chopped parsley.

Notes

  • For an extra kick, add red pepper flakes while sautéing garlic.
  • Try different pastas like fettuccine or penne for variety.
  • Store leftover roasted garlic in the fridge for up to a week.
  • For a thicker sauce, let it simmer longer or add more flour.