Now and then the best plans are the ones with the most straightforward fixings. Furthermore, this pasta is one of those plans.
On the off chance that you like garlic, you are going to cherish this pasta. Not exclusively are there thick bits of crisp garlic in the pasta, yet the breadcrumbs are likewise sautéed with garlic powder to make this considerably progressively garlicky… perhaps don't make this formula on night out on the town
Discussing those breadcrumbs… in the event that you haven't put breadcrumbs on your pasta previously, let me disclose to you how stunning it is. It is practically similar to sprinkling garlic bread over your pasta. Two flying creatures, one stone, done arrangement.
This is the ideal weeknight supper, since it is so speedy and basic. Serve this with a major green plate of mixed greens, and consider it a night.
- 8 oz spaghetti dry
- 3 tbsp vegan butter separated
- 1/2 cup breadcrumbs
- 1/4 cup flat leaf parsley plus more for topping
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 6 cloves garlic peeled and roughly chopped
- salt & pepper
- red pepper flakes optional
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
- While pasta is cooking, melt 1 tbsp of butter in a pan over medium heat. Add the breadcrumbs and garlic powder to the pan and sauté for 2 minutes. Add parsley and cook until breadcrumbs are browned.* Transfer the breadcrumb mixture to a bowl.
- Place the pan back on the stove and melt the remaining 2 tbsp of butter and add the olive oil. Add the garlic and a pinch of salt & pepper (and red pepper flakes, if using) to the pan and sauté for 3-5 minutes.
- Reserve 1 cup of pasta water before draining the cooked pasta.
- Add the cooked pasta to the garlic/butter mixture and toss to combine. Slowly add pasta water until the desired sauce consistency is reached.
- Sprinkle the breadcrumbs over the pasta and toss to combine. Serve with additional chopped parsley.**
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