Anti Inflammatory Dairy Free Buttered Noodles

Total time20 min

Prep time5 min

Cook time15 min

Anti Inflammatory Dairy Free Buttered Noodles

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

12 oz egg noodles (wide)
Kroger® Whole Wheat Wide Egg Noodles Giant Eagle Egg Noodles, Whole Wheat, Wide Hodgson Mill Whole Wheat Wide Egg Noodles 12oz Great Value Whole Wheat Egg Noodles, 12 oz Weis Quality, Whole Wheat Egg Noodle Product, Wide Egg Noodles (12 oz)
See all
Chef's tip
Whole-wheat versions are a bit denser, so the texture will be heartier.
1 tsp salt, plus more for pasta water
4 tbsp dairy free butter
2 cloves garlic, minced
½ tsp black pepper
2 tbsp nutritional yeast
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to package directions until tender with just a slight resistance at the center, about 7–9 minutes. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain the noodles in a colander.
2
While the noodles cook, melt the dairy free butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it doesn't brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!