Name: Garlic Butter Pasta
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 10 oz pasta (of choice, gluten-free if needed); 0.5 cup water (reserved pasta water); 2 tbsp vegan butter (or oil); 5 cloves garlic (minced); 1 null pepper (sliced (e.g. red bell pepper)); 1 tsp onion powder; 0.75 tsp sea salt (or less/more to taste); null null black pepper (to taste); 0.25 tsp smoked paprika; 0.5 tsp hot sauce (or more to taste (optional)); 2 tbsp cornstarch (or arrowroot powder); 1.5 cups plant-based milk ((360 ml)); 1 tbsp lemon juice; null null fresh herbs (to garnish (e.g. parsley)); null null nutritional yeast (to taste (optional))

Instructions

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1

Cook pasta (10 oz) according to package directions, reserving water (0.5 cup).
2

In a large skillet, heat vegan butter (2 tbsp) (or oil (2 tbsp)) for a minute. Add garlic (5 cloves) (minced) and pepper (1) (sliced), stirring frequently. Stir in onion powder (1 tsp), sea salt (0.75 tsp), [black pepper] (to taste), smoked paprika (0.25 tsp), and hot sauce (0.5 tsp) (optional).
3

In a bowl, combine plant-based milk (1.5 cups) and cornstarch (2 tbsp) (or arrowroot powder (2 tbsp)). Whisk until smooth.
4

Pour the mixture into the skillet and simmer for a few minutes, stirring occasionally, until thickened.
5

Stir in lemon juice (1 tbsp) and the cooked [pasta]. Combine thoroughly.
6

Taste and adjust seasonings as needed. Add more [reserved pasta water] if a thinner sauce is desired.
7

Serve garnished with [fresh herbs] (e.g. parsley) and [nutritional yeast] (optional).