Pescatarian Dairy Free Garlic Butter Pasta
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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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