Garlic Butter Pasta

Need a new way to cook spaghetti? This garlic sauce will blow your mind!

Prep Time: 10-15 minutes

Cook Time: 10-15 minutes

Total Time: 20-30 minutes

Servings: 4

Ingredients

• 1 pack of Spaghetti

• 4 Tbsp. Vegan Butter

• 7 Cloves of Garlic, minced

• 1 Shallot, diced

• 1 Red Bell Pepper, sliced

• 2 cups Almond Milk, unsweetened and unflavored (or use dairy free milk of choice)

• 1 ½ Tbsp. Lemon Juice

• ½ Tsp. Paprika

• 1 Tsp. Hot Sauce

• 1 Tsp. Onion Powder

• Salt and Pepper to taste

• 2 ½ Tbsp. of All-Purpose Flour

• 3-4 Tbsp. of Nutritional Yeast for garnish

• 1 Tbsp. Dried Parsley for garnish

Instructions

1. Boil a pot of water. Once the water is boiling, add in enough salt - it should taste like the ocean. NOTE: Always add your salt after the water boils. Salt changes the temperature of the water. Add in your dried spaghetti pasta, and cook according to the listed package time.

2. While your pasta cooks, heat your skillet on medium-high heat, and add in a bit of olive oil. Toss in the garlic, shallots, and bell peppers. Cook until the shallots are translucent.

3. Next, add in your butter. Once it’s melted, add in the all-purpose flour (this will make a roux). Stir together.

4. Once the flour and butter are combined, add in your milk, hot sauce, onion powder, and paprika. Mix all the ingredients together and simmer. Continuously mix the sauce until it thickens.

5. At this time, your pasta should be cooked. Before draining your pasta, reserve about 1 cup of pasta water - you will be adding it to the sauce. Add your pasta into the skillet, along with your saved pasta water. Toss your pasta until it’s coated completely.

6. Last, garnish with dried parsley and nutritional yeast. Enjoy!