This dish is all about the sauce that is bursting with flavor and tastes fabulous on almost anything–pasta, potatoes, grilled vegetables, or even spread on bread. Amazingly, this vegan Roasted Garlic Butter Pasta is gluten-free and similar to an alfredo.
The secret to the creamy sauce is caramelized roasted garlic cloves. Roasting garlic cloves requires long, slow cooking that mellows the garlic’s strong taste and leaves a rich, deep flavor in its place.
How to roast garlic without oil
Roasted garlic is great in soups, dips, and many other dishes. It sounds mysterious until you make it for yourself and see how simple it really is.
Why roast garlic? Roasted garlic adds tremendous flavor and depth to recipes. Roasting the garlic mellows it out and makes for a sweet and delicious flavor.
Roasting garlic can be done in these easy steps:
- Preheat the oven to 400 degrees.
- Start by peeling off the loose skin of each garlic head.
- Next, cut off the head of the garlic. You want to make sure that all of the cloves are exposed. If your knife misses a couple cloves, just use a paring knife to cut the tips off. Picture below.
- Place heads in a baking dish, add about 4 tablespoons of water to keep moist, and place lid on top. Another option is to simply wrap the garlic heads in parchment paper then an outer layer of foil instead of using a baking dish. This method keeps them quite moist.
- Bake in the oven for approximately 40-45 minutes, until cloves begin to pull away from the garlic skin.
- Remove from oven and allow to cool.
Once the garlic is finished cooking and cooled, you can easily squeeze out the cloves by pressing upwards from the root.
Basically, this is just squeezing the individual cloves out of the head. They will be soft and mushy and ready to add to other recipes.
Freshly roasted garlic cloves are soft and tender and can be used as a Garlic Butter Spread for bread right out of the clove.
Nutrition in garlic
One clove of garlic, weighing about 3 g, contains about 3 percent of the daily recommendation for manganese. Manganese is incorporated into enzymes and also acts as the primary antioxidant in the mitochondria of cells.
Garlic also contains vitamin C, another antioxidant nutrient that also helps build the structural tissue of blood vessels, ligaments, tendons and bone.
The trace element selenium, also found in garlic, functions in the activity of a variety of different enzymes. Garlic may also make the body better able to utilize iron and zinc when consumed with foods containing these minerals.– LiveStrong
Ancient Greek physician Hippocrates (460-375 BC)–known as The Father of Medicine–actually used to prescribe garlic to treat a variety of medical conditions. Modern science has recently confirmed many of these beneficial health effects.
Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.
Roasted garlic butter sauce | dairy-free & oil-free
Sauce ingredients include:
- roasted garlic cloves
- almond milk (other plant milk)
- nutritional yeast flakes
- potato starch (or another thickener)
- lemon juice
- onion powder
- garlic powder
- smoked paprika
Simply add all ingredients in a saucepan, whisk together, and allow to come to a boil until thickened to desired consistency.
For this recipe, I used Pad Thai rice noodles, but any pasta can be substituted. For those with gluten sensitivities, stick to rice noodles or other gluten-free products.
Spritz with the juice of fresh lime wedges and add cilantro to really knock this vegan, gluten-free dish out of the park.
Other pasta dishes
- Mushroom Stroganoff
- Lentil Pasta for 5 in 10-Minutes and Less Than $15
- Chili Mac with Elbows
- Veggie Udon Noodles with Sweet Ginger Sesame Sauce
Plant-Based Vegan Starter Kits $27
- 3 heads fresh garlic
- 1.5 cup almond milk (or other plant milk)
- 3 Tbsp nutritional yeast flakes
- 1.5-2 Tbsp potato starch or other thickener
- 3-4 Tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- salt to taste
- 8-10 oz pasta of your choice
- lime wedges, for topping
- Fresh cilantro, chopped, for topping
Roasting the Garlic Heads
- Preheat oven to 400 degrees, and begin to prep garlic heads.
- Start by peeling off the loose skin of each garlic head.
- Next, cut off the head of the garlic. You want to make sure that all of the cloves are exposed. If your knife misses a couple cloves, just use a paring knife to cut the tips off.
- Place heads in a baking dish, add about 4 tablespoons of water to keep it moist, place lid on top. Another option is to simply wrap the garlic heads in parchment paper then an outer layer of foil instead of using a baking dish. This method keeps them quite moist.
- Bake in the oven for approximately 40-45 minutes, until cloves begin to pull away from the garlic skin. While these are cooking, cook pasta according to package directions.
- Remove from oven and allow to cool. This is what we call 'garlic butter' because it is so creamy and can be spread on bread.
Making the Garlic Sauce
- While the garlic heads are cooking, go ahead and put the water on to begin cooking the pasta according to package directions.
- Once the garlic is finished cooking and cooled, you can easily squeeze out the cloves by pressing upwards from the root. Place them in a medium-sized sauce pan.
- Place all other sauce ingredients (except lime wedges and cilantro) in sauce pan and turn to medium heat.
- Whisk together, and continue to stir frequently as it begins to thicken. When desired consistency is reached, remove from heat.
- When pasta has finished cooking, drain and rinse under cool water.
- Add cooked pasta to the creamy garlic sauce and mix well. Squeeze lime wedge over top and add fresh chopped cilantro. Serve warm.
Badia Paprika, 16 oz
Anthony's Organic Potato Starch - Unmodified (2 Pounds), Gluten-Free & Non-GMO, Resistant Starch
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thanks for supporting my content.
Amount Per Serving: Calories: 582 Total Fat: 4.5g Cholesterol: 0mg Sodium: 62mg Carbohydrates: 118g Fiber: 6.8g Protein: 15g