Dairy Free Buttered Noodles

Total time20 min

Prep time5 min

Cook time15 min

5.0

(10)

Buttered noodles are one of those deeply comforting dishes that feel almost too simple — until you realize how hard it can be to recreate that rich, glossy sauce without traditional dairy. This version nails it by using dairy free butter and a splash of reserved pasta water to build a silky coating that clings to every wide egg noodle. The nutritional yeast is the real secret weapon here, adding a subtle savory depth that rounds out the dish without any cheese in sight. Minced garlic, cooked just until fragrant, gives the whole thing a gentle warmth that keeps it from feeling plain. The technique of adding starchy pasta water a little at a time is what makes the sauce come together so beautifully — it's a small step that makes a big difference. Serve it straight from the skillet with a scatter of fresh parsley, and you've got a satisfying weeknight dinner for four that comes together in under 20 minutes.

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Ingredients

4 servings

12 oz egg noodles (wide)
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.

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