Step 1

In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low.

Step 2

Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes.

Step 3

Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes.

Step 4

Increase the heat to medium-high, and allow to bubble for 1-2 minutes, making sure your garlic does not turn brown or burn.

Step 5

Add the wine to deglaze the pan, then let the wine cook down for about 2 minutes.

Step 6

Add the garlic powder to the pan, and reduce the heat to low.

Step 7

Prepare the pasta according to the package instructions, making sure to season your water with olive oil and salt. Turn the heat off.

Step 8

Using tongs, transfer the pasta straight to the pan with the sauce, increase the heat to medium-low, and toss to coat.

Step 9

Add in about 1/3 cup of the pasta water, just enough to loosen everything up and make it glossy.

Step 10

Add in the parsley and olives and stir to combine.

Step 11

Remove from the heat, and distribute the pasta into two bowls.

Step 12

Serve immediately with the warmed bread.