This will be in our regular rotation! This was absolutely delicious; but I live alone and only make for myself. I need this recipe ingredients adjusted for 1 serving. We absolutely loved this — shared it with my yr old Mom too! Thank you! My grandmother and Aunts showed me this years ago.

My grandparents came from Italy. We roast garlic all the time in the oven and store it in olive oil. When we need it just take it out. We also use hot red pepper flakes, homemade linguini and olive oil from Italy. Expensive but worth the taste. I made this today for lunch.

I added some butter to the oil and garlic. Also, I used crushed red pepper. My husband decided to mix everything together and came out really good. Only the garlic oil pasta tasted really good as well. This is a keeper.

Thank you for your recipe. So glad you enjoyed this recipe, thanks for sharing your feedback and happy weekend. I made this with chicken pieces from chicken breast meat. Also after pasta finished cooking I saved a cup of pasta water then drained the pasta put it back in the cooking pan and coated it with butter before putting it in the olive oil garlic crushed pepper.

Totally awesome. Tyvm for the recipe! Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. search icon. Facebook Instagram Pinterest Twitter YouTube.

Tips for making the best garlic pasta Make sure to use a good quality extra virgin olive oil in this recipe. It is important to cook your pasta to al dente. Overcooked pasta is not good especially in this recipe where the pasta is the star of the show.

Using thinner pasta, it will cook quicker! Always make sure to salt your water. This flavors the whole dish. Can I make a gluten-free version? Authentic Italian Meatballs. Italian Grilled Cheese.

Air Fryer Chicken Parmesan. Lemon Pepper Chicken. products used. Large Pot. Metal Tongs. Rate Save Saved Print. Thin spaghetti tossed with olive oil, lemon juice, parmesan cheese, and crushed red pepper flakes.

Servings: 4. Prep Time: 10 minutes mins. Cook Time: 10 minutes mins. Total Time: 20 minutes mins. Instructions Show instruction media Hide instruction media. Boil pasta per package instructions. Drain pasta and set aside. Add 1 tablespoon olive oil into the pot the pasta was cooked in. Add in garlic and saute for one minute.

Add in red pepper flakes and spinach and cook for an additional minute. Add pasta back to the pan and stir in the rest of the oil and lemon juice. Take off of the heat and sprinkle in the parmesan cheese. Season with salt and pepper and serve immediately. Nutrition Information Calories: kcal Carbohydrates: 90 g Protein: 25 g Fat: 35 g Saturated Fat: 8 g Cholesterol: 17 mg Sodium: mg Potassium: mg Fiber: 5 g Sugar: 4 g Vitamin A: IU Vitamin C: 20 mg Calcium: mg Iron: 3 mg.

Did you make this? Leave a review Follow Chef Savvy. Leave a Comment Cancel reply Your email address will not be published. Comments Kelly Powers September 29, Sharon Mann January 28, Kelley Simmons January 29, Hi Sharon, I agree with you that adding sausage will be awesome!

Hope you enjoy! Supriya Kutty August 2, Kelley Simmons August 3, Taryn August 16, I added some roasted yellow and red peppers to the mix. I make this all the time for my roommates. Not a lot of ingredients, super accessible, and comes together quickly.

This was delicious and easy! My family is transitioning to vegan and this recipe was soo comforting and easy. Totally fantastic, I will make variations of this with veggies or gnocchi or pesto again and again.

Thank you for the lovely review! This was amazing! Although I did make a couple of adjustments… I added some mushrooms and plant based IKEA Swedish meatballs which brought out a lot of flavor.

In addition, I incorporated some vegetable broth right before mixing in the almond milk I used silk unsweetened almond milk. I used about a cup of veggie broth.

I let the whole mixture thickens and bubble for about five minutes. I saved about a cup of the pasta water and mixed it into the sauce once done cooking. This helped the sauce become creamier. I listened to the reviews and added lots of salt and other seasonings to enhance the flavor.

Oh, I forgot. On top of that I actually baked the entire dish in the oven at °F for about 15 minutes with vegan parm sprinkled on top. Hi Nathalie, Perhaps more vegan parmesan cheese? You can substitute the almond milk with soy or cashew milk. In my experience, almond milk is runnier than other plant-based milks, and the taste tends to be more prevalent.

You could also try to add more of the required seasoning like upping the amount of salt. delicious and creamy! i used oat milk as it was all i had and it was beautiful. thanks for the recipe! I really hoped this would be the vegan cream sauce our family would love.

Unfortunately, it turned out too heavy on the almond milk flavor and lacking any other depth besides garlic. I used Rude Health organic almond. If I were to try it again, I would use oat milk which has a more neutral flavor.

I added the lemon but did not have parmesan on hand. Upon serving, we tried adding another vegan cheese for much-needed flavor.

We ended up having to make another sauce for our meal. Oh is this good!! Just putting it together I could tell it would be great. We had organic durum standard, non-whole wheat pasta. Personally, I think it really let the flavor-fullness shine through. My wife suggested it could be mixed with multiple veggies — bites of asparagus, broccoli, peas… though the sauce should then be doubled NOT a bad thing 😋.

SO good!! This is delicious and tastes pretty close to Alfredo with dairy. Definitely will make this again and again! This pasta is so lovely! As a real garlic lover I did not add any tomatoes, just pure garlic and onion.

It was so good, thank you so much for the recipe, from now on a favorite! My Husband and I absolutely ADORED this recipe. I will try my best not to make it once a week because, WOW!

I sautéed the shallots and garlic using vegan chicken broth for some added flavor and less oil, it came out great!

My hubby said I outdid myself, lol. I followed the suggestions below, doubled the garlic, made sure to use the lemon and the larger amount of nutritional yeast I love the flavor. I added nutmeg and sage to the sauce while it was heating, roasted broccoli with the tomatoes, and added in a bunch of spinach!

Served with red pepper flakes on top. I will be making this again and again! My husband loved it and thats rare with my cooking lol.

The lemon juice helped to mellow out the almond milk flavor. We found it quite creamy and of a good texture without having to resort to a blender. I also heated the almond milk in the microwave for a minute to help with any potential lump issues.

For the pasta, I used rotini and the spiral crevasses were great at holding on to the sauce. Thanks so much for the lovely review, Arika. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review?

Thanks so much! This was so good! I used onion instead of shallots and coconut flour since it was all I had. Added vegan shredded parm and fresh spinach. Thanks for the easy and delicious recipe. I used NutPods almond and coconut creamer. In the pasta, I steamed broccoli. To the sauce, I added sun dried tomato, zucchini, and then the broccoli.

Really enjoyed this! Fresh, light, creamy!! Thanks so much for the lovely review, Barbara. I was surprised by the diversity of star ratings on this recipe. After making it, I now understand. I love how this recipe is so simple, quick, and affordable to make.

I will definitely make this often from now on! Adjustments I made are: -Added about 4 extra cloves of garlic thank you comments! A great weeknight meal! Next time, I might add a tsp bouillon paste and reduce the salt, and throw in a protein like white beans.

So glad you still enjoyed it! Your creamy pasta recipe is fantastic!!! My family , vegan and non vegan , delighted in the flavors. I love the taste of the roasted cherry tomatoes caramelized full of flavor. Flavor being the key word here.

Thank you for this wonderful recipe I will be making this for the holidays for sure. Followed the recipe exactly to instructions and it was very bland and we didnt get past the first bite. Save your time and ingredients and dont bother..

Did you add more seasonings in step 4, including the vegan parmesan? Loved it!!! So creamy and tasty! I used my home made cashew nut milk instead of almond milk I blend either a handful of roasted or raw cashews with a cup of filted water until theres no bits as i find cashew nuts are much creamier and I used roasted cashews since i wanted that salty, roasted flavour.

So simple. Loved it! thank you! Made this for dinner and it was so yummy. I been cutting down on dairy and could hardly even tell it used almond milk instead.

I read some of the comments and added in mushrooms, broccoli, spinach and lemon juice. Thank you for the recipe :. Wow just made this as not long become eating vegan and omg it was stunning. The rest of recipe I did the same. Thankyou for sharing it with us.

Do you think you could freeze the blended sauce up for a quick meal when your on the go? Thanks so much for the lovely review! Thanks so much for the lovely review, Visalya. We are so glad to hear it! it was delicious and my family loved it too.

Love from Chile!! So yummy! Did you try some of the adjustments recommended in the instructions for adding more flavor adding more salt to taste, minced garlic for zing, nutritional yeast for cheesy flavor, or a few shakes of vegan parmesan?

i think of this like a creamy alio e oglio, so taste depends on how patiently you cook the ingredients xx.