Vegan Butter Noodles

Jump to Recipe Print Recipe

Craving a quick and delicious meal that’s both comforting and budget-friendly? Look no further than these incredibly easy Vegan Butter Noodles! Seriously, you can whip up this creamy, cheesy pasta dish in about the same time it takes to boil the noodles. Whether you’re a seasoned vegan or just looking for a tasty plant-based meal, this recipe is sure to satisfy your cravings and leave you wanting more.

Jump to:

😋 Why I love this recipe!

This vegan butter noodle recipe is my go-to when I crave something comforting, flavorful, and lightning fast. It’s the perfect weeknight meal, a satisfying lunch, or a simple side dish. Seriously, it’s ready in about the time it takes to boil the pasta! Plus, it’s budget-friendly and oh-so-satisfying

🌱 What are vegan butter noodles

You know, those simple buttery noodles you probably devoured as a kid? Well, this version is just as comforting and nostalgic, but it’s made with plant-based ingredients.

Traditional butter noodles are usually tossed with butter and parmesan cheese, but this vegan version uses a plant-based butter and nutritional yeast to create that same rich, cheesy flavour. It’s a delicious way to enjoy a familiar comfort food without any animal products.

📝 Ingredient notes

Pasta (200g): Bucatini is my pick here, it’s like thick spaghetti with a hole in the middle, perfect for grabbing all that buttery goodness. But hey, use your favourite pasta shape! Whole wheat adds a bit of extra fibre if you’re feeling healthy.

Vegan Butter (50g): This is the heart of our sauce, bringing that creamy richness we all love. Go for a high-quality brand for the best flavour and melt-in-your-mouth texture.

Garlic (2 cloves, minced): This little powerhouse adds a punch of savoury flavour. Freshly minced is the way to go, but if you’re in a bind, garlic powder will do the trick.

Nutritional Yeast (2 tbsp): Oh, the magic of nooch! This deactivated yeast is a vegan’s secret weapon. It gives our sauce a cheesy, nutty flavour that’ll make you forget all about parmesan. Plus, it’s loaded with B vitamins – bonus!

Basil (a few leaves): Fresh basil is the cherry on top, adding a bright and fragrant touch. If you’re fresh out, a sprinkle of dried basil can stand in, but fresh is always best.

Salt and Pepper: The dynamic duo for seasoning. Start with a little, taste, and adjust as you go. Remember, nutritional yeast has a bit of saltiness already.

🥣 How to make

Cook Pasta: Fill a wide pan with water, generously salt it, and bring to a boil. Using less water helps concentrate the starch, which will later emulsify the sauce. Add your pasta and cook until al dente, following the package instructions. Make sure not to overcook the pasta, as it will finish cooking in the sauce.

Prepare Aromatics: While the pasta is cooking, finely slice the basil leaves into thin strips. Peel and mince the garlic cloves. Set these aside.

Sauté Garlic: In a separate large skillet or pan, melt the vegan butter over medium heat. Once melted, add the minced garlic and sauté for about 60 seconds, or until fragrant. Be careful not to let the garlic burn.

Combine Pasta and Sauce: When the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the melted butter and garlic. Include a few tablespoons of the starchy pasta water to help create a creamy emulsion. Toss everything together to coat the pasta evenly.

Season and Adjust: Add salt, black pepper, and nutritional yeast to the pasta mixture. Toss well to combine. Gradually add more starchy pasta water, a few tablespoons at a time, until the sauce reaches a creamy, buttery consistency that coats the pasta.

Garnish and Serve: Divide the pasta into serving bowls. Top each portion with a generous sprinkle of the sliced basil strips, a few cracks of black pepper and a sprinkle of cashew parmesan. Serve immediately and enjoy!

💡 Tips for getting it right!

Pasta Water is Key: Don’t toss that starchy pasta water! It’s your secret weapon for creating a silky, emulsified sauce that clings to every noodle.
Creamy Perfection: Add the pasta water gradually until your sauce reaches that perfect balance of creamy and luscious.

🎨 Potential variations

Vegan Lemon Garlic Butter Noodles: A zesty twist! Add a squeeze of fresh lemon juice and some lemon zest to the butter sauce for a bright, refreshing flavour.
Spicy Vegan Butter Noodles: Kick it up a notch! Add a pinch of red pepper flakes or a dash of hot sauce to the butter for a fiery kick.

🤔 Frequently asked questions

Is nutritional yeast necessary for vegan butter noodles?

Nooch definitely gives that cheesy, umami flavour that we all love, but if you’re in a pinch, you can skip it or try a vegan parmesan alternative. The noodles will still be delicious, just a little less cheesy.

What are some other ways to customise vegan butter noodles?

Oh, the possibilities are endless! You can add sautéed veggies like mushrooms or spinach, sprinkle in some vegan parmesan, or even add a pinch of chilli flakes for a spicy kick. Get creative and make it your own!

What’s the best way to reheat leftover vegan butter noodles?

Reheat them gently in a skillet over low heat, adding a splash of water or non-dairy milk to prevent them from drying out. You can also microwave them, but be sure to use a lower power setting and stir frequently to avoid uneven heating. But I doubt you’ll have any leftover 😀

Is it important to use the starchy pasta water?

Yes, it’s definitely a game-changer! That starchy water helps to emulsify the sauce, making it creamy and helping it cling to the noodles. It also adds a subtle flavour boost.

Can I make this recipe gluten-free? Can I make this recipe gluten-free?

Sure! Just use your favourite gluten-free pasta and make sure your vegan butter is also certified gluten-free. The rest of the ingredients are naturally gluten-free.

No ratings yet