Dairy Free Garlic Butter Pasta
Few pasta dishes are as satisfying as a glossy, garlicky bowl of spaghetti that comes together in under 30 minutes. The secret here is a combination of dairy free butter and olive oil, which creates a rich, silky base that coats every strand without a drop of cream or cheese in sight. Thinly sliced garlic is cooked low and slow until it turns pale golden and fragrant — that patience is what gives the sauce its deep, savory flavor. Reserved pasta cooking water is the other unsung hero, emulsifying everything into a sauce that clings beautifully rather than pooling at the bottom of the bowl. A squeeze of lemon juice and a handful of fresh parsley added at the end keep the whole dish bright and lively. If you want that cheesy, umami finish without any dairy, a sprinkle of nutritional yeast at the table does the trick perfectly. This one serves four and is the kind of weeknight dinner that feels far more impressive than the effort it actually takes.
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 1 tbsp kosher salt
- 6 cloves garlic, thinly sliced
- 4 tbsp dairy free butter
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- ½ cup pasta cooking water, reserved
- 1 tbsp lemon juice
- ¼ cup fresh parsley, roughly chopped
- salt and pepper, to taste
For serving
- nutritional yeast, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then add the spaghetti and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 9–11 minutes. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat the olive oil and dairy free butter together in a 12-inch skillet over medium-low heat until the butter is melted and the mixture is shimmering. Add the sliced garlic and red pepper flakes, if using, and cook, stirring frequently, until the garlic is fragrant and just turning pale golden at the edges, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
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