Vegan One-Pot Garlic Parmesan Pasta
About FigFig 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
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 12 oz spaghetti or linguine
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 ½ oz parmesan cheese, finely grated (about ¾ cup), plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Melt 2 tbsp butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — the sliced garlic can brown quickly.
- 2
Pour in the chicken broth and water, then add the spaghetti, salt, and black pepper. Increase the heat to high and bring to a boil, using tongs to submerge and separate the pasta as the liquid heats.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!