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Roasted Garlic Butter Pasta | Gluten-Free

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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.

Roasted Garlic butter pasta on white plate with bread in background
The creamy garlic sauce in this recipe is the secret ingredient.

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.

We love this garlic butter sauce for pasta because it’s…

  • Versatile
  • Wholesome
  • Saucy
  • Perfect with pasta
  • Delicious

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.

Garlic cloves and heads on wooden table.
Garlic has magnesium, vitamin C, selenium, fiber, and a host of other nutrients.

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°F.

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 of 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 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.

cloves of garlic in pan to be baked
These are garlic heads in a baking dish ready to be roasted.

Once the garlic is finished cooking and cooled, you can easily squeeze out the cloves by pressing upwards from the root.

Roasted garlic clove being squeezed.
Notice that the cooked clove has separated from the outer skin.

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.

Roasted garlic clove being removed from skin.
They pop out very easily, because they are soft and tender. Ready to be used in other dishes.

Freshly roasted garlic cloves are soft and tender and can be used as a Garlic Butter Spread for bread right out of the clove.

Garlic cloves and spoon on wooden board
The active compounds in garlic can help reduce blood pressure.

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.

How to make garlic butter sauce for pasta

Roasted Garlic Butter Pasta
This sauce is delicious on pasta, grilled vegetables, and even used as a dip.

Garlic sauce ingredients include:

Simply add all ingredients in a saucepan, whisk together, and allow to come to a boil until thickened to desired consistency.

Garlic Sauce in pot with whisk vegan

Tips for making this dish

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.

Roasted Garlic butter Pasta on brown plate with lime.
Serve with lime wedges and fresh cilantro.

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Other pasta dishes

Garlic Sauce Pasta

Roasted Garlic Butter Pasta | Gluten-Free

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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!

Ingredients

  • 3 medium heads fresh garlic
  • 1.5 cup almond milk (or other plant milk)
  • 3 Tbsp nutritional yeast flakes
  • 1.5-2 Tbsp potato starch or another 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

Instructions

Roasting the Garlic Heads

  1. Preheat oven to 400 degrees, and begin to prep garlic heads.
  2. Start by peeling off the loose skin of each garlic head.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. While the garlic heads are cooking, go ahead and put the water on to begin cooking the pasta according to package directions. 
  2. 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 saucepan. 
  3. Place all other sauce ingredients (except lime wedges and cilantro) in a saucepan and turn to medium heat.
  4. Whisk together, and continue to stir frequently as it begins to thicken. When desired consistency is reached, remove from heat.
  5. When pasta has finished cooking, drain and rinse under cool water.
  6. Add cooked pasta to the creamy garlic sauce and mix well. Squeeze the lime wedge over top and add fresh chopped cilantro. Serve warm.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 582Total Fat: 4.5gCholesterol: 0mgSodium: 62mgCarbohydrates: 118gFiber: 6.8gProtein: 15g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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Roasted Garlic Butter Pasta
Vegan & Gluten-Free

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Lori

Tuesday 6th of August 2019

I just made this today, it is VERY garlicky! I love garlic but 3 heads of garlic seems a little much for the amount of sauce. I also ended up blending it before I heated it, I didn’t want all the chunks of garlic in there. I froze individual portions of this (part of my meal planning for the school year) so hope it’s going to be ok.

Terri Edwards

Tuesday 6th of August 2019

It could also depend on the size of the garlic heads being used, as they come in varying sizes. I've edited the recipe card to recommend medium-sized heads to narrow that down a bit.

Lori

Friday 2nd of August 2019

Do you think this sauce could be frozen?

Terri Edwards

Saturday 3rd of August 2019

That's a good question, and I really don't see any reason it couldn't be frozen. If you try it, please let me know and I'll add that information to the article. Thanks!

Cindy

Tuesday 25th of December 2018

If I don’t have the yeast or potato starch, can I substitute anything?

EatPlant-Based.com

Tuesday 25th of December 2018

Any thickener can be substituted for the potato starch. Some good ones might be cornstarch, arrowroot powder, etc.Nutritional yeast gives it the nutty cheese flavor. You might blending all the garlic sauce ingredients in blender with some cashews to get a bit of the flavor.

Drenda

Tuesday 13th of November 2018

SOOOO GOOOOODDD!!!! Just made this and next time around I will be doubling the recipe ...I’m sad it’s all gone already!!!! WOWWWW!!!

EatPlant-Based.com

Tuesday 13th of November 2018

YAY! So glad you loved it too! :D

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