Vegan Garlic Noodles with Lemon Zest
These garlicky, citrus-bright noodles are the kind of weeknight dinner that feels indulgent without requiring much effort at all. Six cloves of thinly sliced garlic go low and slow in a mix of vegan butter and olive oil until golden and fragrant, building a deeply savory base that tastes like it took far longer than it did. Nutritional yeast and a splash of tamari add that rich, umami depth that makes the sauce cling to every strand of spaghetti in the most satisfying way. A hit of fresh lemon zest and juice at the end cuts right through the richness and makes the whole dish pop. Fresh parsley adds color and a little herby lift, and optional vegan parmesan on top takes it fully over the edge. The whole thing comes together in one skillet and serves four, making it just as practical as it is delicious.
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti
- 1 tbsp kosher salt
- 4 tbsp vegan butter
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 3 tbsp nutritional yeast
- 1 tbsp tamari
- 1 lemon, zested (about 1 tsp zest) and juiced (about 2 tbsp juice)
- ½ cup fresh parsley, roughly chopped
- salt and pepper, to taste
For serving
- vegan parmesan, 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 cook the spaghetti according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the spaghetti in a colander.
- 2
While the pasta cooks, melt the vegan butter with the olive oil in a 12-inch skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 4–5 minutes. Watch closely — the garlic can go from golden to burnt quickly.
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