Low Iodine Dairy Free Buttered Noodles
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Learn more āIngredients
4 servings
- 12 oz egg noodles (wide)
Chef's tipWhole-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
- Ā½ 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 7ā9 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 ā watch closely so it doesn't brown.
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