Tree Nut Free Vegan Garlic Noodles

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the noodles

12 oz dry spaghetti or thick noodles
Kroger Spaghetti, 12 oz
Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz Skinner Spaghetti, Bronze Cut 12 oz
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1 tbsp kosher salt

For the sauce

6 tbsp vegan butter
8 cloves garlic, finely minced or grated on a microplane
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp nutritional yeast
1 tsp sugar
¼ tsp white pepper

For serving

2 stalks green onions, thinly sliced (optional)
1 tsp toasted sesame seeds (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, scoop out 1/2 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, melt the vegan butter in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic at this volume can brown quickly.

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