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This Triple Garlic Pasta is a garlic lover’s dream. With roasted and fresh garlic in the pasta sauce and served with garlic-infused breadcrumbs on top, this dish is rich, creamy, and delicious. Vegan, Gluten-Free Option.
This vegan Triple Garlic Pasta uses garlic in not one, not two, but three ways! It’s rich and creamy, layered with punchy and savory garlic flavors, and ready to eat in about 1 hour. A perfect meal for cold weather or whenever the garlic cravings strike!
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Creamy, Comforting Pasta Packed with Garlicky Goodness
Get the breath mints ready because, by no surprise, this Triple Garlic Pasta recipe is packed with some seriously delicious garlic flavor! As a major garlic lover, this pasta dinner has been on repeat all winter long because it’s rich, creamy, and oh so comforting. It’s sort of alfredo-adjacent, but with a lot. more. garlic.
Fresh garlic is used in three ways: (1) roasted garlic adds a nice sweetness to the creamy garlic pasta sauce; (2) sautéed garlic cloves add punchy, almost spicy flavors to the sauce; and (3) toasted garlic breadcrumbs on top give the pasta a delicious crunch.
Put everything together and you have an incredibly creamy and garlicky pasta dinner to enjoy for a weeknight dinner or to curl up with on the couch! The garlic girlies are gonna love this one.
Ingredients for Vegan Garlic Pasta
This rich and garlicky pasta dish requires a handful of everyday ingredients you likely already have at home:
- Garlic: Stock up on fresh garlic because this recipe uses a ton of it! I recommend picking up at least 2 or 3 heads of garlic so you have enough fresh cloves for the vegan garlic sauce and garlic-infused breadcrumbs.
- Panko breadcrumbs: Topping creamy pasta recipes, like this Vegan Pumpkin Mac and Cheese Bake, with toasted breadcrumbs is *chef’s kiss*. They’re crunchy, buttery, and, in this recipe, infused with garlic for a ton of savory flavor!
- Pasta: Any shape of pasta will work. My favorite is bucatini pasta because the thick, spaghetti-like noodles effortlessly scoop up the sauce. Other good choices would be fettucini, linguine, or spaghetti.
- Vegan butter + olive oil: Using both vegan butter and olive oil to sauté the garlic cloves and nutritional yeast encourages browning while filling them with rich, buttery flavors.
- Nutritional yeast: This adds a cheesy-umami flavor to the garlic pasta sauce. Try not to skip it!
- Milk: Opt for creamy, neutral-tasting, and unsweetened non-dairy milk. Homemade cashew milk was my milk of choice, but soy milk and oat milk are great options, too.
How to Make Triple Garlic Pasta
- Slice the top off the garlic head and wrap it in foil. Drizzle olive oil over the top, then close the foil and roast the garlic.
- After the roasted garlic cools, squeeze the garlic cloves out of the head and mash them into a paste.
- Next, boil the pasta to al dente, reserving 1 cup of pasta cooking water. Drain the water and set aside.
- Sauté the fresh garlic cloves, breadcrumbs, and salt in a warm, oiled pan until the breadcrumbs are golden.
- In a separate large sauté pan, warm the oil and butter over medium heat. Add the minced garlic and nutritional yeast when the butter is melted, and sauté until the garlic is translucent.
- Sprinkle the flour over the butter-garlic mixture, stirring constantly until it dissolves.
- Slowly pour in the milk, whisking constantly until it’s combined with the flour. Stir in the mashed roasted garlic.
- Simmer the sauce until it’s thick and creamy. Turn off the heat and add the cooked pasta. Toss to coat, then season with salt and black pepper.
- Serve the pasta on plates and top with the garlic breadcrumbs and fresh parsley.
Caitlin’s Cooking Tips
- If the sauce is too thick: Stir in small splashes of the reserved pasta cooking water as needed to thin the consistency.
- Fresh garlic only! Don’t be tempted to use jarred garlic or garlic powder here. I know they’re convenient, but you won’t achieve the same addictively delicious flavors that only fresh garlic can provide.
Serving Suggestions
Triple garlic pasta is the answer to your comfort food cravings. It’s filling and cozy all on its own, although a few slices of vegan garlic bread or this Pesto Star Bread on the side never hurt.
To enjoy it as the main dish in a well-balanced dinner, you can serve every bowl of garlic pasta with a side of this Shaved Fennel Salad, this Fattoush Salad, or this Tomato Cucumber Basil Salad. The bursts of refreshing flavors from these light salads balance the garlic-rich pasta perfectly.
If you’re looking for more comforting vegan pasta recipes, you’ll also love this Easy One Pot Pasta, this Vegan Lemon Ricotta Pasta, and this Creamy Mushroom Leek Pasta!
How to Store Triple Garlic Pasta
Allow the leftover pasta to cool to room temperature before transferring it to an airtight container and storing it in the fridge for up to 5 days. Freezing is not recommended.
The leftover breadcrumbs should be stored in a separate airtight container at room temperature for up to 5 days.
Reheat the leftover garlic pasta in the microwave or a non-stick skillet over medium heat. The pasta sauce may thicken as it sits in the fridge, so feel free to stir in a splash of nondairy milk or water to help it loosen. Top with the leftover breadcrumbs and parsley, then enjoy.
Substitutions and Variations
- Gluten-Free Option: Use your favorite gluten-free pasta noodles, swap the flour for a gluten-free all-purpose flour mix, and replace the breadcrumbs with gluten-free breadcrumbs.
- Add Vegetables: For a little more nutrition, feel free to cook sliced mushrooms, leeks, broccoli, green peas, baby spinach, or cauliflower in the pan with the garlic and nutritional yeast.
- Add a Spicy Kick: Garnish the pasta with a sprinkle of crushed red chili flakes.
- Vegan Protein Options: Fold crispy tofu, baked tempeh, or soy curls in with the creamy pasta to make it more filling.
Recipe FAQs
Yes, you can roast the whole head of garlic 2 days before making the pasta. Just keep it covered and in the fridge until it’s time to cook.
Personally, I think the garlic breadcrumbs make the pasta texturally interesting (they’re so crunchy!) while adding the third and final layer of garlic. However, if you’d rather skip them, feel free!
You can add these Balsamic Marinated Mushrooms, toasted walnuts or croutons for more crunch, the plant-based protein of your choice, any of the vegetables I mentioned in the Variations section, or a dollop of vegan pesto sauce for an herbaceous flavor.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Triple Garlic Pasta
Ingredients
For the Roasted Garlic:
- 1 head garlic
- Olive oil for drizzling
For the Garlic Breadcrumbs:
- 1 tablespoon olive oil or vegan butter
- 1/2 cup panko bread crumbs
- 2 cloves garlic crushed
- 1/4 teaspoon kosher salt
For the Pasta & Sauce:
- 8 ounces bucatini pasta or pasta of choice
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 2 teaspoons nutritional yeast
- 3-5 cloves minced garlic
- 4 tablespoons all-purpose flour
- 2 cups non-dairy milk*
- Chopped parsley for garnish
Instructions
- Roast the Garlic: Pre-heat the oven to 400F. Slice the top portion of the head of garlic off to expose all of the cloves. Transfer the garlic to a cocotte or wrap in foil; drizzle the top of the garlic with oil, then cover and roast in the middle rack of the oven for 45 minutes. Once the garlic has cooled to the touch, squeeze it onto a plate or cutting board and use a fork to mash into a paste; set aside. (Note: This step can be done up to two days in advance; just store the garlic in the fridge until ready to use)
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Remove 1 cup of pasta water and set aside to use later. Drain the past and set aside.
- Garlic Breadcrumbs: In the meantime, warm the oil in a sauté pan over medium heat (or use the same large pot for the pasta). Add the garlic and saute for about 30 seconds, then add the breadcrumbs and salt and mix well. Toast for 4 to 5 minutes, stirring frequently, until the breadcrumbs are golden. Remove from the pan and set aside.
- Aromatics: Warm the oil and butter in a large sauté pan over medium heat. Once the butter is melted add the garlic and nutritional yeast; sauté for 1 to 2 minutes, until the garlic is translucent.
- Garlic Sauce: Sprinkle the flour evenly over the sauce pan and mix rapidly to dissolve it; toast the flour for 1 to 2 minutes, stirring constantly to prevent sticking. Slowly pour the milk into the pan while you rapidly whisk it, to combine with the flour. Add the mashed roasted garlic from step 1 and whisk until incorporated.
- Combine: Simmer the sauce over medium heat for 3 to 5 minutes, whisking occasionally, until the sauce is thick (almost like a thin pudding consistency). Turn the heat off and add the cooked pasta to the sauce; use tongs to mix well. If the sauce is too thick, thin it out with small amounts of pasta water until it reaches your desired consistency. Season with salt and pepper to taste, if necessary
- Serve & Store: Divide the pasta between serving plates and top with garlic breadcrumbs and fresh parsley. Enjoy warm; store any leftovers in the refrigerator, in an airtight container, for up to 5 days. Store the breadcrumbs in a separate container at room temperature for up to 5 days.
Recipe Notes
- Non-Dairy Milk: I recommend using a creamy and neutral-tasting milk for this recipe. Personally I made my own homemade cashew milk by blending 2 tablespoons of raw cashews with a pinch of salt and 2 cups of water until smooth.
- Gluten-Free: Use gluten-free pasta (shorter shapes tend to break less) and swap the flour with a gluten-free all-purpose flour mix. Replace the panko breadcrumbs with gluten-free breadcrumbs.
Absolutely delicious. One of the best vegan cream sauce pasta dishes I’ve tried. I doubled the recipe and only had one whole head of garlic to roast and it was still yummy. I added in some steamed broccoli and red pepper flakes. Will be making this often!
So happy you loved it, Anne! Thank you for leaving a review.
OH MY GOSH, this was sooooo good. I’ve made it Thursday night and today. The 1x portion for 4 servings only uses 1/2 a packet of spaghetti so I had to make it again :). The bread crumbs are a must and the 1x is enough for you to double the sauce and use the full pack of spaghetti but it can easily be 2 servings – I had to stop myself from eating :). The longest process is roasting the garlic, next time I’ll roast 4 and save the extra ones for the next time I make this. I think I’ll follow the always be soaking rule for cashews to always be roasting garlic :). Fresh parsley is also a must.
So glad you enjoyed the recipe, Celi! Thanks for sharing all of your tips as well!
Roasted garlic freezes really well so I like to make extra so I have it in hand when I don’t have time to make it. Also, I can’t wait to make this.
Can I use whole milk?
I’m vegan, so I did not test this recipe with any dairy products.