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Explore The Secret To Creamy Garlic Pasta Is No Cream #plantbased #dinnerideas with 1,986,155 views, 52,325 likes, and 650 comments. Experience the impact of this video content that has captured audience attention.

Garlic confit pasta with a creamy garlic butter and herb sauce—no cream needed. Soft garlic, vegan Parmesan, parsley, thyme and oregano coat every strand of spaghetti. FULL RECIPE (butter and herb variation shown in this video): https://drveganblog.com/garlic-confit-pasta/#butter-variation Serves 3 Total time: about 60–75 minutes, depending on how quickly the garlic softens. About 20 minutes if the garlic confit is already prepared. INGREDIENTS For the garlic confit: • 20 peeled garlic cloves (about 2 large bulbs) • About ½ cup olive oil, enough to just cover the cloves—only 1 tbsp goes into the pasta For the pasta: • 11 oz dried spaghetti • ¼ cup softened vegan butter • 1 tbsp oil from the cooked garlic • ½ cup finely grated vegan Parmesan, plus more to serve • ¼ cup chopped flat-leaf parsley, plus more to serve • 1 tsp fresh thyme leaves or ¼ tsp dried thyme • ½ tsp dried oregano • ½ tsp chili flakes, or less to taste • ¼ tsp black pepper • 1 cup reserved pasta cooking water, used only as needed • Salt to taste, plus extra for the pasta water METHOD 1. Put the peeled garlic in a small ovenproof dish and add enough olive oil to just cover it. Cover with foil and bake at 325°F (160°C), or 140°C fan, for 45–60 minutes until the cloves mash easily. Check from 40 minutes. Alternatively, cook the garlic and oil in a small saucepan over very low heat for 40–50 minutes, until soft and lightly golden. Keep the oil barely bubbling. 2. Lift out the cloves and measure 1 tbsp of the garlic oil for the sauce. When the garlic is nearly ready, boil the spaghetti in salted water until al dente. Reserve 1 cup of cooking water before draining. 3. In a large mixing bowl, mash the warm garlic with the softened vegan butter and the measured garlic oil. Stir in the Parmesan, parsley, thyme, oregano, chili flakes and black pepper. 4. Gradually mix in ¼ cup hot pasta water until the butter melts and the sauce becomes creamy. Add the hot spaghetti immediately and toss well. Add more pasta water 1 tbsp at a time until the sauce coats the strands. You may not need the full cup. 5. Taste before adding salt. Serve straight away with extra vegan Parmesan, parsley and chili flakes. TIPS • Drain the garlic: the full cooking oil does not go into the sauce. • Keep the pasta hot. If it cools while mixing, toss briefly in the warm pasta pot over very low heat with a splash of pasta water. • Refrigerate leftover garlic and its oil promptly and use within 4 days, or freeze. Do not keep homemade garlic oil at room temperature. Refrigerate leftover pasta promptly and eat within 3 days. Save this garlic pasta recipe for your next pasta night and subscribe to Dr. Vegan for more plant-based recipes. #GarlicConfitPasta #VeganPasta #GarlicButterPasta

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