Description
Fast, delicious, and easy, this Garlic Scape Pasta is a simple and delicious seasonal 15 minute dish that happens to also be vegan.
Ingredients
Units
Scale
- 8 ounces pasta (use gluten-free pasta if needed)
- 2 bunches garlic scapes, cut into 1-inch pieces (about 1 1/2 - 2 cups chopped)
- 3 tablespoons vegan butter (see note 1)
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)
- 2-3 tablespoons reserved cooking water from the pasta (see note 2)
- Zest and juice of one medium lemon
- 3 tablespoons fresh parsley, finely chopped
- 1/3 to 1/2 cup vegan parmesan cheese, grated (see note 3)
- Fresh cracked black pepper to taste
- Salt if needed (see note 4)
Instructions
- Cook pasta: Bring a large pot of water to a boil. When the water has come to a boil, generously salt it (with fine iodized or table salt) and stir until the salt dissolves. When the water has returned to a boil, add the pasta and cook according to package directions.
- Reserve some cooking water: Carefully remove 2-3 tablespoons of the starchy cooking water before or during straining (I like to put a glass measuring cup in the sink below my strainer). Drain the water when finished cooking and return the drained pasta to the pot.
- Melt vegan butter: Just before you add your dry pasta to the boiling water, heat a large nonstick skillet over medium heat and add your butter or oil to the pan. If using broth, add that during the next step.
- Add garlic scapes and thyme: When the vegan butter has melted (or the oil is hot), add your chopped garlic scapes and thyme to the pan. Stir well and cook uncovered for 5-8 minutes or until they are as tender as you’d like. Stir occasionally. I prefer mine to still have some bite to them.
- Remove from heat: When the garlic scapes are done, remove them from heat.
- Add to pasta: Add cooked garlic scapes and any remaining butter or oil to the pot with the cooked and drained pasta.
- Add remaining ingredients: Immediately add the 2-3 tablespoons of reserved pasta water, vegan parmesan, and parsley. Give it a good stir. Add lemon juice, zest, and black pepper at this time as well. Stir well and taste. If it needs salt or anything else, you can adjust it now.
- Serve and enjoy! I love this on its own, but it would be great with a protein like my crispy tofu or tofu schnitzel, or with a side salad like my vegan Italian salad or avocado salad.
- Store: Like most pasta, this is best on the first night. Leftovers will stay good in the fridge in an airtight container for up to 3 days.
Notes
- Note 1: Substitute olive oil if you prefer. Or, you can use broth if you are oil-free.
- Note 2: Remove 2-3 tablespoons of water from the pasta just before straining and set aside. This helps the sauce come together. No worries if you forget.
- Note 3: We like the Violife brand parmesan block and we grate it with a microplane. Get whatever is available to you. Try my vegan parmesan topping if you cannot find it near you.
- Note 4: If you salt your pasta water like I do, you may not need to add salt to the finished dish. You’ll find written instructions on how to do this within the recipe above if you’ve never salted your pasta water before. It’s a game changer!
- Prep Time: 15 minutes
- Category: Pasta, dinner
- Method: Stove Top
- Cuisine: Italian, American