Name: Garlic Tomato Basil Butter Pasta (Vegan-Friendly)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 whole garlic bulbs, peeled and chopped; ½ cup olive oil (just enough to cover the cloves); ½ cup soft vegan butter (or regular butter); 1 tablespoon tomato paste; 3 tablespoons grated vegan parmesan (or regular); A small handful of fresh basil, finely chopped; Salt and freshly ground black pepper to taste; 400g spaghetti (or any pasta of your choice); 1 cup reserved pasta cooking water; Optional toppings: extra parmesan, fresh basil, toasted breadcrumbs

Directions

1. Slow Roast the Garlic

Place the peeled garlic cloves in a small saucepan and pour in enough olive oil to cover them (about ½ cup). Set the pan over low heat and cook for about 20 minutes, stirring occasionally, until the garlic is soft and lightly golden. Let cool for a minute.

2. Make the Compound Butter

Scoop the roasted garlic into a blender. Add the soft butter, ½ teaspoon salt, and a few grinds of black pepper. Blend until smooth. Transfer to a bowl, stir in the tomato paste, parmesan, and chopped basil. Adjust seasoning if needed. Cover and refrigerate until firm (about 30 minutes). You’ll get around ¾ cup (12 tablespoons) of flavored butter.

3. Cook the Pasta

Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, minus one minute. Reserve about 1 cup of the starchy cooking water before draining the pasta.

4. Finish the Dish

Return the hot pasta to the empty pot over low heat. Add 4 tablespoons of the cold garlic-tomato basil butter (about 1 tbsp per 100g of pasta) and a generous splash of the reserved cooking water. Stir vigorously until the butter melts and forms a glossy sauce over the noodles, adding more water as needed.