Vegan Buttered Noodles are as easy as they sound, but this recipe takes them up a notch with a few simple ingredients.
- 14 - 16 ounces pasta of choice
- 1 cup vegan butter (see note 2 for suggestions)
- 3 cloves garlic, grated or minced
- Juice of 1 small lemon, about 2-3 tablespoons (see note 3)
- Sea salt and freshly cracked black pepper to taste
- 1/4 cup fresh parsley, finely chopped
- Vegan parmesan cheese for serving (see note 4)
- Cook pasta: Cook your pasta according to package directions. Drain immediately after cooked and leave in the colander for a moment.
- Prep other ingredients: While the pasta cooks, you can prepare the garlic, lemon, parsley, and grate the vegan cheese.
- Melt vegan butter: In the pot you cooked the pasta in, melt the vegan butter over medium high heat.
- Cook garlic: Add the garlic and cook for 1 minute, stirring frequently.
- Assemble pasta: Add the cooked pasta and stir well. Add the lemon juice, parsley, sea salt, and fresh cracked black pepper. Stir well.
- Serve: Serve your vegan butter noodles immediately with a sprinkle of vegan parmesan cheese (either store bought or you can make my homemade vegan parmesan topping) and a little more black pepper or parsley if desired. Enjoy! We like to serve this with vegan garlic bread and some steamed broccoli or a side salad.
- Store: Refrigerate leftovers in an airtight container for up to 3-4 days, but, like most pasta dishes, this recipe tastes best the first night in my opinion. Keep in mind that gluten-free pasta doesn’t always keep as well, so use your discretion.
- Note 1: I used vegan egg noodles (I found them at Walmart, they’re called egg-free wide ribbons!), but any pasta will work with this recipe. Use gluten-free pasta if needed. Or choose legume based pastas for extra protein.
- Note 2: So it’s no surprise you’ll need vegan butter to make vegan buttered noodles. There are tons of different vegan butters out there. I find that stick butter (brands such as Melt, Flora, Earth Balance, Miyoko’s) work best for this type of application. Vegan margarines that come in a tub will also work, but I liked the flavor of the vegan stick butter better in this recipe.
- Note 3: I know it sounds a little odd, but just a little fresh lemon juice will brighten the flavors in this dish. It doesn’t give the dish a strong lemon flavor at all. The acid of the lemon cuts through the fat from the vegan butter and balances the whole dish.
- Note 4: A little vegan parmesan on top is the icing on the cake! We love Violife vegan parmesan block, which I grate with a microplane or zester to achieve finely grated vegan cheese that melts quickly into the sauce. You could also buy one of the shakers of vegan parmesan cheese that’s more of a “powdered” style. Or use nutritional yeast. My one minute vegan parmesan topping would also be delicious here!
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove top
- Cuisine: American
Keywords: Vegan pasta, vegan buttered noodles, vegan dinner