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!
Preheat oven to 400 degrees, and begin to prep garlic heads.
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.
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.