Did you like to eat pasta with butter when you were a kid? I pretty much ate pasta in any form it was presented to me, which was usually with red sauce in my family. But I do remember having dinner at friends houses where their parents served the kids pasta topped with nothing but melted butter (I guess some people’s kids were pickier than I was), and it was always a treat. Well, think of this dish as the adult version of that one. It still has the noodles dressed in butter, but it also has zesty garlic, fresh herbs, and chickpeas for some texture. It has everything going for it that the kid version does, but it’s way better. Oh, and it’s really easy to make too!
Fresh Herbs
Unlike a lot of recipes for garlic and herb pasta, the herbs in this one aren’t exactly typical of pasta recipes. Rather than seasoning this pasta with Italian herbs like basil and oregano, this dish is made with a zesty mix of parsley, thyme and chives. It’s a mix I love and use quite a bit (like in this crostini recipe), and as it turns out, it goes great with pasta.
How to Make Garlic Butter Pasta
Do all of your prep work first — this means chopping your herbs, mincing the garlic, juicing and zesting the lemon, and boiling the pasta. Have everything measured and ready to go. Ready? Okay! This dish comes together fast. Melt some vegan butter in a large skillet. Keep the heat on low and add some garlic. Watch the garlic carefully and stir it frequently — it can burn very quickly. After about a minute the garlic should become very fragrant. Now add your herbs, salt, and some red pepper flakes. Let them cook for about 30 seconds — just long enough for the herbs to start wilting. Now quickly add the pasta, chickpeas, lemon juice, and zest. Toss everything a few times and let the pasta get hot.
That’s it! Taste-test your pasta and adjust the seasonings if needed, divide it onto plates, and, if you like, top it off with a sprinkle of vegan Parmesan cheese.
Be sure to do all of your prep work before heating up your skillet. This recipe comes together quick, and once you get started you won’t have time for chopping herbs or zesting lemons. Can this recipe be made gluten-free? Yup! Just use your favorite gluten-free pasta. Can dried herbs be substituted for the fresh? I don’t recommend it. You won’t get as good a flavor with dried herbs, and because the cook time is so brief, they probably won’t fully rehydrate. Where can I find vegan butter? It’s usually found in your supermarket’s refrigerated section, near the regular butter. Look for brands like Earth Balance and Miyoko’s.
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