Triple Garlic Pasta

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.

Course Main

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 464kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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.

Nutrition